Portions: Serves 4 1 bunch of flat leaf parsley, stalks removed and finely chopped 150mls crème fraiche pinch of curry powder freshly ground white pepper 500ml chardonnay 1 small leek washed and diced 1 bulb of fennel, diced 8 Paris or Horse mushrooms sliced 1.5kg fresh rope grown mussels, cleaned 4 large shallots, finely diced 50g unsalted butter 2 tsps freshly chopped thyme
Melt the butter in a small pan with the leek and fennel, sauté for a couple of minutes. Add the mushrooms and cook until tender then set aside. Check the mussels and discard any open ones. Heat the remaining butter in a very large pan, combine the shallots, parsley stalks and wine, simmer for five minutes. Add the mussels and pepper to taste, cover and steam until the mussels are just open. Transfer the mussels to a serving dish, removing the top shell off of each mussel, and cover with foil. Strain the cooking liquid into a saucepan, add the thyme and reduce by half. Add the curry powder and crème fraiche, cook until the sauce just boils, then add the vegetables. Remove foil from the dish, spoon the sauce over the mussels, sprinkle with the chopped parsley and serve with some crusty sourdough or real frittes. This whole process should take no longer than five minutes cooking time. Supplied by: Paul Bloxham, The Cabinet, Reed, Hertfordshire