Moules Mouclade With Droitwich Salt Coastline Salt

INGREDIENTS:

500g Mussels - debearded and cleaned

250g White Wine

Pinch of Saffron

1 Shallot or Small Onion, finely diced

3 Garlic Cloves, minced

Knob of Butter

1 Dsp Mild Curry Powder

1 Tbsp Creme Fraiche

Coriander Leaves

Droitwich Salt - Coastline Salt

100g Frozen Sweetcorn

1 Tbsp Olive Oil

Crusty Bread to Serve

METHOD:

1. Rinse, wash, de-beard and check the mussels - discard any that don’t close when gently tapped

2. Heat a saucepan on medium-hot and add the white wine, bring to a simmer and add the mussels - place the lid on and leave the mussels for 3-4 minutes to steam until they all open

3. Strain the mussels, reserving the broth, setting the mussels aside.

4. Place the saffron strands into the mussel & wine broth to infuse

5. Clean the pan and add back to the heat

6. Add the butter and once melted, add the diced shallot - cook for 4-5 minutes until softened

7. Add the garlic and cook for 2-3 minutes

8. Return the mussel/wine broth to the pan, along with the curry powder and bring to a simmer - reduce slightly before stirring through the creme fraiche

9. Taste and adjust the seasoning of the broth with the Droitwich salt

10. Add the mussels to a serving bowl and pour in the broth - serve with some crusty bread and a good pinch of Coastline Salt and a garnish of coriander leaves.