Mussels with Cucumber and Curry Sauce Recipe - Great British Chefs

Ingredients

• 1kg mussels, Matt gets his from St Austell Bay in Cornwall
• 1 dash of vegetable oil
• 1/2 carrot, peeled and diced
• 1/2 celery stick, diced
• 1/2 onion, diced
• 1 1/2 tbsp of curry powder
• 1/4 tsp cayenne pepper
• 1 pinch of powdered saffron
• 250ml of white wine
• 250ml of whipping cream
• salt
• lime juice, to taste
• 25g of dill
• 100ml of grapeseed oil
• 2 cucumbers
• 100ml of white wine vinegar
• 100ml of water
• 50g of sugar
• 50g of whole blanched almonds, toasted and roughly chopped
• coriander cress
• 1 finger lime