Mussels In Cream Sauce (Mouclade à la crème)

Step 1: Heat oven to moderate 180c 350F

Step 2: Scrape and wash the mussels thoroughly, using several changes of water. Drain thoroughly making sure no sand remains on the shells.

Step 3: Put the mussels in a large pan, add the white wine, thyme bay leaf, parsley and dash of pepper.

Step 4: Bring to boil, shake the pan and remove the mussels with a slotted spoon as they open; discard any empty shells or unopened mussels.

Step 5: Arrange the mussels in a single layer, very close together, in a large ovenproof serving dish.

Step 6: Reduce the cooking liquid and add the curry powder. Add the cream and leave to simmer for a while, until the sauce is smooth, but not too thick.

Step 7: (If necessary, thicken the sauce with a little paste made by mixing the flour with some water until smooth and add just a little to sauce mix.)

Step 8: Adjust the seasoning and strain the sauce over the mussels, place the dish in a moderate oven for 4-5 minutes.

Step 9: Remove dish and serve immediately.