2.2 lbs mussels
0.5 oz butter
3 oz small shallots (6-8 shallots)
2 cloves garlic
0.1 oz grated ginger
1 large red chili
0.1 oz curry powder
1 large pinch saffron
3.4 oz dry white wine
20.3 oz vegetable stock
6.8 oz double cream
0.6 oz fresh cilantro leaves
Lime wedges (for serving)

1. Melt the butter in a large wok or skillet over high heat. Add the shallots, garlic, ginger, chili, and curry powder, and sauté for 2-3 minutes until fragrant. Add the saffron, white wine, and stock to the wok or skillet and bring to a boil. Cook over high heat for 2-3 minutes.

2. Add the mussels to the wok or skillet, cover with a tight-fitting lid, and cook for 2-3 minutes, shaking the wok or skillet gently occasionally.

3. Remove the mussels with a slotted spoon and discard any that haven’t opened. Set aside. Add the cream to the cooking liquid and bring to a boil, then reduce the heat and simmer for 4-5 minutes.

4. Return the mussels to the pan. Add the cilantro, check the seasoning, and divide the dish into 4 large soup bowls. Serve immediately with lime wedges and crusty bread to soak up the juices.