Mussels mouclade recipe | delicious. magazine

Ingredients

• Large pinch of saffron threads
• 1 tbsp extra-virgin olive oil
• 3 large shallots, finely chopped
• 1 garlic clove, crushed
• 200ml dry white wine
• 1kg cleaned mussels, rinsed well and beards removed (discard any that are cracked or don’t close when tapped)
• 1 large egg yolk
• 1 tsp flour
• 1 tsp medium curry powder
• 250ml soya cream
• 2 tbsp fresh flatleaf parsley, roughly chopped