This light, easy summer dish can be served as a first course with crusty bread, or ladled atop rice or pasta for an entrée.

Ingredients – Serves 6
2 Tbs butter
1 small leek, finely diced
1 bulb fennel, finely sliced
3 shallots, finely chopped
pinch curry powder
pinch saffron strands
2 sprigs of thyme
1 cup white wine
36 fresh mussels, cleaned and beards removed
1 cup cream
1 small bunch parsley, snipped and finely chopped
Pinch of cayenne pepper
1 ½ cup red and gold cherry tomatoes, rinsed and sliced in halves

Process
1. Warm up 6 serving bowls in the oven

2. In a large pan, melt the butter and add the leek, fennel, the shallots, curry powder, saffron and thyme. Cover the pan and gently sweat the vegetables for about 5 minutes, or until soft but not colored.

3. Add the wine and bring to the boil, then add the mussels. Cover and cook, shaking occasionally until all the mussels are open. This takes about five minutes. Discard any which remain closed.

4. Strain and return the liquor to the pan. Cook uncovered for 5 minutes to reduce before adding the cream.

5. Bring back to the boil, return the mussels to the pan, allow to heat for a minute or two.

6. Place 6 mussels in each bowl.

7. Top with the tomatoes.

8. Ladle the broth into the bowls, top with parsley, and serve immediately.