Saffron cream mussels

Discard any broken mussels, and those that do not close when sharply tapped. Scrub the mussels well, and pull out the little beards.

Bring the white wine, onion and garlic to the boil in a heavy-based frying pan and boil for 1 minute. Add the mussels, cover the pan tightly, and steam for 1 minute, shaking now and then to ensure the mussels cook evenly.

Remove the mussels (discarding any that haven't opened) and reserve them in a covered bowl. Strain the mussel cooking broth into a jug and set aside.

Melt the butter in a small saucepan, sprinkle over on the flour and cook, stirring, for about 3 minutes.

Gradually pour in the mussel broth, stirring constantly. Gradually pour in the milk, stirring constantly.

Beat the egg yolk, curry powder, saffron, turmeric and cream together, then pour into the sauce, stirring well as you add it and simmer gently without allowing the sauce to boil.

Remove the top shells of about half the mussels, and discard.

Pile all the mussels into four warmed shallow bowls and pour the sauce over the top. Scatter with parsley and serve hot with Drunken Potatoes.