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.

Ingredients

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.