Courtesy of 2016 SASSI Trailblazer winner – Leon Coetzee
2 tablespoons butter
2 shallots, minced
½ cup fairly sweet white wine
2kg mussels, trimmed of their beards and well washed
½ cup crème fraîche or sour cream
1 teaspoon All-Purpose Curry Powder or commercial curry powder, or to taste
1 tablespoon lemon juice
Place the butter in a saucepan large enough to contain the mussels and turn the heat to medium. When the butter melts, add the shallots and cook, stirring occasionally, until softened, about 3 minutes.
Add the white wine and the mussels, increase the heat to high, and cover. Cook, shaking the pan occasionally, just until the mussels open, about 10 minutes.
Remove the mussels with a slotted spoon or strainer. Strain the liquid into a bowl; wipe out the pan, then return the liquid to the pan. Bring to a boil and then stir in the crème fraîche or sour cream and about 1 teaspoon of curry powder.
Reduce the heat to medium-low and add the lemon juice; cook for about 3 minutes. Taste and adjust the seasoning as necessary, but don’t add so much curry that it overpowers the other flavours. Return the mussels to the pot and stir to reheat. Serve, spooning the broth over the mussels. Serve with steamed basmati rice with coriander on top.