Gary Rhodes' mussels recipe

1. 1

   To clean the mussels, scrub the shells in cold water, scraping off any barnacles and pulling away the beards.

2. 2

   If any mussels are slightly open, a short, sharp tap, should make them close, letting you know they are still alive.

3. 3

   Any that don't close should be discarded.

4. 4

   Heat a large saucepan on top of the stove.

5. 5

   Add the mussels with a few tablespoons of water.

6. 6

   Cover with a lid, and cook over a high heat for 3-5 minutes, shaking the pan and stirring the mussels from time to time until the shells have opened.

7. 7

   Strain in a colander, saving all of the juices except the last couple of tablespoons that tend to be gritty.

8. 8

   Once slightly cooled, remove the mussels from their shells, discarding any that have not opened.

9. 9

   Warm 100ml of the saved mussel juices, and whisk in the curry paste.

10. 10

    Simmer for a few minutes before whisking in the creme fraiche.

11. 11

    Season with salt and pepper, if needed.

12. 12

    Scatter the cos leaves, chopped cashew nuts and chopped mango in the centre of the serving plates.

13. 13

    Quickly warm the mussels in the spicy creme fraiche sauce, stir in the chopped chives and spoon over the leaves, nuts and mango.

14. 14

    Drizzle with a drop or two of olive oil and a squeeze of lime.

* Per serving · 4 servings · Values may vary.