Mouclade a la Plancha

Start by making the sauce, peel and chop the shallots, put in a thick bottomed saucepan with a little bit of olive oil and soften for five minutes or so. Take oof the heat, stir in the curry powder and tiumeric, add the glass of white wine and reduce over a medium light for a few minutes. Add the double cream, heat up and and reduce for five minutes or so. Season with salt and pepper and put to one side.

Take mussels, discard any that are not closed, remove beards, and generally give a good clean but don't worry about hard white 'sqiggles' on the outside of the shell.

Fire up the Plancha on a lowish heat, pour over the mussels and turn them from time to time  Picture  . As the mussels open put them into a dish  Picture  .

Meanwhile heat up the sauce and por into serving dishes. When the mussels are ready spoon them into the serving dishes on top of the sauce. serve immediately with some slices of baguette  Zoom  .