Fresh curried mussels on toast recipe
 Using a homemade curry powder brings a rich and balanced spice to these gently steamed mussels on griddled sourdough. 2 tsp coriander seeds, toasted and ground4 whole cloves, toasted and ground1 tsp cumin seeds, toasted and ground10 cardamom seeds, toasted, seeds removed from the pod and ground½ tsp ground ginger½ tsp ground turmeric½ tsp sweet paprika½ tsp mild chilli powder½ tsp white pepper 2 tsp coriander seeds, toasted and ground 4 whole cloves, toasted and ground 1 tsp cumin seeds, toasted and ground 10 cardamom seeds, toasted, seeds removed from the pod and ground ½ tsp ground ginger ½ tsp ground turmeric ½ tsp sweet paprika ½ tsp mild chilli powder ½ tsp white pepper 1kg/2lb 4oz mussels, scrubbed and debearded50g/1¾oz unsalted butter2 garlic cloves, thinly sliced2 banana shallots, sliced150ml/5fl oz vermouth100ml/3½fl oz double cream400g tin butter beans, drained1 lemon, zest only150g/5½oz broad beans, blanched and double podded1 tbsp dill flowers 1kg/2lb 4oz mussels, scrubbed and debearded 50g/1¾oz unsalted butter 2 garlic cloves, thinly sliced 2 banana shallots, sliced 150ml/5fl oz vermouth 100ml/3½fl oz double cream 400g tin butter beans, drained 1 lemon, zest only 150g/5½oz broad beans, blanched and double podded 1 tbsp dill flowers 4 slices griddled sourdough toastrocket salad2 tbsp dill flowers 4 slices griddled sourdough toast rocket salad 2 tbsp dill flowers Method To make the curry powder, mix all the spices together in a small bowl or jar.To make the fresh curried mussels, discard any mussels with broken shells and any that refuse to close when tapped. Put a medium sauté pan on a medium heat and add the butter. Once hot add the garlic and cook until it just starts to colour, then add your shallots and cook for a further 2–3 minutes.Add 1 heaped teaspoon of the curry powder and cook for 1–2 minutes.Add the mussels, turn up the heat to high, and mix to coat all the mussels in the garlic, shallot and curry powder. Add the vermouth, mix again and slowly stir until the mussels start to open – this should take 3–4 minutes.Remove the mussels from the pan, keeping the sauce in the pan, and allow to cool enough to handle. Discard any mussels that remain closed. Remove the mussel meat from the shells (discarding the shells) and keep to one side.Add the cream to the sauce along with the butter beans and cook for 3–4 minutes.Add the lemon zest, mussel meat, broad beans and dill flowers to the pan and stir, cooking for 2 minutes, until everything is hot.To serve, place the toast onto serving plates and top with the curried mussels, with rocket salad on the side. Garnish with the dill flowers. To make the curry powder, mix all the spices together in a small bowl or jar. To make the curry powder, mix all the spices together in a small bowl or jar. To make the fresh curried mussels, discard any mussels with broken shells and any that refuse to close when tapped. Put a medium sauté pan on a medium heat and add the butter. Once hot add the garlic and cook until it just starts to colour, then add your shallots and cook for a further 2–3 minutes. To make the fresh curried mussels, discard any mussels with broken shells and any that refuse to close when tapped. Put a medium sauté pan on a medium heat and add the butter. Once hot add the garlic and cook until it just starts to colour, then add your shallots and cook for a further 2–3 minutes. Add 1 heaped teaspoon of the curry powder and cook for 1–2 minutes. Add 1 heaped teaspoon of the curry powder and cook for 1–2 minutes. Add the mussels, turn up the heat to high, and mix to coat all the mussels in the garlic, shallot and curry powder. Add the vermouth, mix again and slowly stir until the mussels start to open – this should take 3–4 minutes. Add the mussels, turn up the heat to high, and mix to coat all the mussels in the garlic, shallot and curry powder. Add the vermouth, mix again and slowly stir until the mussels start to open – this should take 3–4 minutes. Remove the mussels from the pan, keeping the sauce in the pan, and allow to cool enough to handle. Discard any mussels that remain closed. Remove the mussel meat from the shells (discarding the shells) and keep to one side. Remove the mussels from the pan, keeping the sauce in the pan, and allow to cool enough to handle. Discard any mussels that remain closed. Remove the mussel meat from the shells (discarding the shells) and keep to one side. Add the cream to the sauce along with the butter beans and cook for 3–4 minutes. Add the cream to the sauce along with the butter beans and cook for 3–4 minutes. Add the lemon zest, mussel meat, broad beans and dill flowers to the pan and stir, cooking for 2 minutes, until everything is hot. Add the lemon zest, mussel meat, broad beans and dill flowers to the pan and stir, cooking for 2 minutes, until everything is hot. To serve, place the toast onto serving plates and top with the curried mussels, with rocket salad on the side. Garnish with the dill flowers. To serve, place the toast onto serving plates and top with the curried mussels, with rocket salad on the side. Garnish with the dill flowers. Recipe tips Leftover curry powder can be kept in an air tight container for 3 months.