Lannice Snyman's black mussels in curry cream

This recipe is from Tortoises & Tumbleweeds by Lannice Snyman (Lannice Snyman Publishers). Mussels should be served as fresh as possible, and no later than a day after being plucked. Keep them chilled between gathering and cooking.

Serves 6

Debeard 36 well-scrubbed black mussels. Place in a medium saucepan with 1 cup (250ml) water or dry white wine. Cover and boil for about 5 minutes until mussels open. Discard any that remain shut. Lift from pan and set aside. Strain the mussel liquor.

Heat a generous amount of butter and vegetable oil in a large frying pan and fry 1 finely chopped onion until golden. Add 3 crushed garlic cloves, 1 tsp (5ml) roasted masala or curry powder and ½ tsp (3ml) turmeric. Pour in mussel liquor and ½ cup (125ml) cream or coconut cream. Boil uncovered until sauce thickens slightly. Just before serving, add mussels and ¼ cup (60ml) chopped coriander to the sauce and heat through.