Instructions

1. 1

   In a big pot or cocotte, put in olive oil and onion. Fry the onions until soft but not brown.

2. 2

   Then, put in white wine, parseley, salt, pepper, and cayenne pepper.

3. 3

   Stir for a few minutes before putting the mussels in the pot.

4. 4

   Put the lid on and cook the mussels for about 2-3 minutes, shaking the pan occasionally.

5. 5

   Use tongs to lift out the mussels as they open, putting them into a warm dish. Throw away any mussels that havent opened after 3 minutes.

6. 6

   Strain the liquid through a fine sieve into a clean saucepan, leaving behind any grit or sand.

7. 7

   Bring to the boil and boil for 2 minutes.

8. 8

   Add the curry powder and crme fraiche, stir. Reheat the sauce without boiling and let the sauce thicken.

9. 9

   Serve the mussels in individual bowls with the sauce poured over.

10. 10

    Sprinkle with some parsley.