SERVES 2
PREPARATION 10 MINS
COOKING 10 MINS
2tbsp olive oil
1 onion, chopped
2 cloves garlic, crushed
1tsp ground turmeric
1tsp chilli powder
1tsp ground coriander
1tsp ground cumin
½tsp ground ginger
125ml (4fl oz) white wine
1¼kg (2½lb) fresh mussels, cleaned and beards removed
200ml (6½fl oz) double cream
100g (3½oz) boiled basmati rice
Coriander leaves, to serve
1. Place a large saucepan or wok over medium heat. Add the olive oil, onion, garlic, spices and white wine. Bring to the boil and simmer for 5 minutes.
2. Add the mussels and increase the heat to high. Cover with a tight-fitting lid, shake the pan and cook for 3-4 minutes, giving an occasional shake. Once the mussels have opened, place them in two large serving bowls. Discard any that haven't opened.
3. Add the cream and cooked rice to the liquid that's left in the pan and boil rapidly for 2-3 minutes, season to taste, then pour over the mussels. Sprinkle with coriander leaves and serve immediately. Serve with crusty bread to mop up the delicious creamy broth.
TIP 1
To prepare, soak the mussels in fresh water for 15 minutes, then pull off their beards with a sharp tug. Discard any that don't close firmly after giving them a good tap.