Mussels in a Light Curry Coconut Cream Sauce

Serves 8
Preparation time - 15 minutes
Cooking time - about 30 minutes

Ingredients
2 kg fresh mussels
250ml white wine (1)
450ml water (1)
1 onion (1)
3 cloves garlic, crushed (1)
1 sprig of fresh thyme (1)
1 tablespoon curry powder (medium-strength)

Sauce

:
2 spring onions
20g butter
1 tablespoon curry powder
100ml dry white wine
200ml cream
45ml dry sherry
8 tinned lychees (optional)
Salt and pepper

Method
1. Poach mussels in ingredients marked (1) until heated through.
2. Drain, reserving the liquid.
Sauce:
3. Fry spring onions in butter.
4. Add curry, wine, and cooking liquid.
5. Bring to the boil.
6. Add cream and sherry.
7. Add lychees if using, season to taste and spoon over the mussels.

Serve with basmati rice, and enjoy!  Out the kitchen in 60 minutes...