1kg mussels - scrubbed and beards removed
250ml dry white wine
500ml fish stock
500ml Barker's Professional Malay Curry Hot & Spicy 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 Hot & Spicy 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.