Mouclade with Leeks

• 25 g/1 oz butter
• 80 mussels, washed, scraped, debearded and washed again

To make the curry spice, heat a small pan and roast the spices until they start to jump. Grind in a spice grinder, and use ½ teaspoon here and reserve the remainder for other uses.

Melt the butter in a pan big enough to take all the mussels, add the leeks, onions, garlic, Cognac, saffron and