Mussels in Cream and Curry Sauce

• 2 quarts (2¼ litres) fresh mussels
• 1 onion, finely chopped

Wash and scrub the mussels in several changes of cold water. Discard any with broken shells or those that do not close tightly. Remove the beard from each one.

Rub the inside of a large saucepan with a buttered paper and sprinkle with the onion. Add the mussels and the white wine and water. Cover the pan and place over a high heat. Shake the pan occasionally and cook for 2–3 minutes or