1kg mussels - scrubbed and beards removed
250ml dry white wine
500ml fish stock
500ml Barker's Professional Malay Curry Sauce
2 tbsp fresh coriander leaves
2 tbsp flat leaf parsley
Place the mussels, wine and fish stock in a heavy saucepan over a high heat.
Cover and steam until the mussels open - about 5 minutes.
Remove the mussels (discard any that do not open) and place into serving bowls.
Reduce the cooking liquor by half, then add the Barker's Professional Malay Curry Sauce and bring to the boil.
Remove from the heat. Add the cream and herbs then pour over the mussels.
Serve with lemon wedges and crusty bread.