TOTAL TIME: 20 MINUTES
30 g unsalted butter
1 small leek, washed well and thinly sliced
250 mL sparkling wine
1 tbsp mild curry powder
2 kaffir lime leaves (fresh or dried)
Pinch of saffron
200 mL vegetable or fish stock
250 mL cream
1 kg mussels
Juice of half a lemon, plus wedges for serving
Sea salt and ground black pepper
Melt butter in a large saucepan and soften leek over medium-low heat for 5 minutes. Add sparkling and increase the heat. Cook until the sauce has reduced in volume by half.
Add curry powder, lime leaves, saffron, stock and cream and bring to the boil.
Tip mussels into the pan and mix into the sauce. Cover with a lid and cook until the shells have opened.
Add lemon juice and a pinch of salt and pepper. Taste for seasoning and serve immediately, with lemon wedges on the side.