For some reason, this lesser-known cousin of moules mariniere has gone out of fashion. That's to say, I haven't seen it on a menu or eaten it anywhere outside of my kitchen for yonks. And yet it's so good, with its creamy, mildly curried sauce.
This is very much a quick version: I use ready-washed, debearded mussels, then leaks or spring onions in place of chopped onions or shallot; and I don't sift, strain or reduce or anything like that. It means that this is slightly soupier than the traditional version, but all the better for that. Buy a baguette or two to mop up the fragrant, creamy juices and consider yourself among the truly blessed.
Photo by Lis Parsons.
Recipe posted by Nigella