Steamed mussels with curry, leeks and saffron recipe | delicious. magazine

Ingredients

• Large pinch of saffron strands
• 50g unsalted butter
• 1 small leek, thinly sliced
• 1 fat garlic clove, crushed
• 1 tsp medium-hot curry powder
• Pinch of cayenne pepper
• 2 tbsp brandy
• 2kg fresh, rope-grown mussels, cleaned
• 120ml dry cider
• 2 bay leaves
• 1 tbsp plain flour
• 100ml crème fraîche or double cream
• 2 tbsp chopped fresh parsley
• 1 tbsp lemon juice