Mussels from Brizzles.....well, Brixham actually.... - The Fuss Free Foodie

Ingredients

• Pinch of saffron strands
• 1.2kg mussels, prepared*1
• 120ml white wine
• 25g butter
• 1 small onion, finely chopped
• 2 garlic cloves, finely chopped
• 1 tsp medium curry powder
• 2 tbsp brandy/cognac (optional)
• 2 tsp plain flour
• 200ml creme fraiche
• 3 tbsp chopped parsley
• Salt and ground black pepper