Steamed mussels with Cidona, curry spices and creme fraiche

1 Melt the butter and add the onion, bay leaves and bacon. Cook for 10 minutes over a medium heat until the onion has softened .

2 Add the curry powder. Cook for one more minute before adding the mussels and Cidona.

3 Cover the pan and bring the mussels to the boil, cooking for two to three minutes over a high heat, until all the mussels are open, stirring just once along the way. Do not overcook or the mussels will become tough and rubbery.

4 Remove the pan from the heat, then stir in the creme fraiche and parsley and serve straight away with some crusty bread.