Serves 4
The saffron and curry powder really lift this traditional bistro classic.

1kg mussels, cleaned and beards removed
50ml dry white wine
Pinch saffron
Bay leaf
Sprig of thyme
2 tbsp olive oil
1 leek, trimmed and finely sliced
2 tsp mild curry powder
1 tsp ground turmeric
200ml Noilly Prat
200ml double cream
350g tagliatelle
Sea salt and freshly ground pepper
Small bunch of flat-leaf parsley, chopped



Method

1 Pick through the mussels, discarding broken ones and any that do not close when lightly tapped. Heat a large pan until hot, pour in the wine and add the saffron, bay leaf and thyme. Tip in the mussels and cover with a tight-fitting lid. Give the pan a shake and steam the mussels for 3-4 minutes until the shells have opened. Strain off the juices and reserve. Allow the mussels to cool slightly before removing the meat from the shells.

2 Heat the oil in a medium to large pan, add the leek and cook for 5minutes until soft. Add the curry powder and turmeric and cook for 1 minute. Pour in the Noilly Prat and the mussel juice. Boil the liquid until reduced by two thirds, then add the cream and reduce by half until thickened. Tip the mussels into the sauce to reheat.

3 Bring a pot of salted water to the boil. Cook the tagliatelle until al dente. Drain and toss with the mussels and sauce. Divide among four warm bowls and sprinkle with chopped parsley to serve.

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