Sparkling Mussels

What do I need?

• 30 g unsalted butter
• 1 small leek, washed well and thinly sliced
• 250 mL 0% alcohol 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

How do I make it?

1. 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.
2. Add curry powder, lime leaves, saffron, stock and cream and bring to the boil.
3. Tip mussels into the pan and mix into the sauce. Cover with a lid and cook until the shells have opened.
4. Add lemon juice and a pinch of salt and pepper. Taste for seasoning and serve immediately, with lemon wedges on the side.