- 4kg/4lb 4oz Morston mussels (or other mussels), cleaned, beards removed, rinsed in plenty of cold running water, any open mussels discarded
- 225ml/8fl oz white wine
- 50g/2oz butter
- 1 medium onion, finely sliced
- 2 tsp plain flour
- 1 tsp medium curry powder
- 150ml/5fl oz double cream
- 1 pack baby spinach, washed
- 1 bunch fresh chives, chopped
- fresh crusty bread, to serve
- Heat a large pan with a lid over a high heat until hot. Add the mussels and the white wine and place the lid on the saucepan. Cook over a high heat, shaking the pan regularly, until all the mussels have opened. Discard any mussels that have not opened after five minutes.
- Drain the mussels into a large colander over a bowl to catch the cooking liquid. Allow to cool slightly.
- Once cool enough to handle, remove the mussels from their shells.
- In another pan, melt the butter, then add the onions and fry gently until softened but not coloured.
- Add the flour and curry powder, stir well and cook gently for a 3-4 minutes.
- Add the reserved cooking liquid and stir well. Bring to the boil, then reduce the heat to simmer for ten minutes.
- Add the cream and bring back to the boil.
- Add the mussels and stir well.
- Just before you are ready to serve add the spinach and stir in to wilt down.
- To serve, ladle the mussel veloutĂŠ into warmed bowls. Sprinkle liberally with chopped chives and serve with crusty bread alongside.