Dairy-free mussels mouclade

Method

1. Soak the saffron threads in 2 tablespoons of boiling water until ready to use. Heat the oil in a large saucepan with a tight-fitting lid and cook the shallots and garlic on a gentle heat until soft but not coloured. Pour in the wine and bring to the boil, then simmer for 3 minutes. Stir in the mussels, cover, and cook for 3-4 minutes. Check the mussels are open, then drain into a colander set over a large bowl. Discard any mussels that are still closed.
2. Leave the mussel liquor to rest for 1 minute, so that any sediment sinks to the bottom of the bowl, then carefully pour it into the pan leaving the sediment behind. Rinse out the bowl, tip the mussels in and cover to keep warm. Simmer the mussel liquor for 8 minutes to reduce by half.
3. Whisk the egg yolk, flour and curry powder together in a bowl and gradually blend in the soya cream and the saffron and its water. Tip the mixture into the pan with the mussel liquor, stir and bring to a simmer. Add the mussels and stir to combine. Stir in the chopped parsley. Serve in soup bowls with hunks of fresh crusty bread.