I adapted this dish from a very old French cookery book I have, where it was grandly named: Mouclade Maraicine. It's very simple and quick, and has only a few ingredients, as do many classic recipes, but makes a striking dish to serve to guests. Serves 2.

Ingredients

• 12-15 large mussels per person
• 250ml cream
• 250ml white wine
• 1 small onion, finely sliced
• 1t mild-medium curry powder
• 1/4t salt
• Freshly ground black pepper
• Plenty of parsley for garnishing, chopped

Method

• Scrub the mussels well under cold water and pull out the beard. Discard any which are open.
• Place in a saucepan with all ingredients except for the parsley.
• Bring to a slow boil and cook 5-6 minutes until each mussel opens. As they open remove with a slotted spoon.
• Discard any which won't open.
• Simmer the sauce for a few more minutes until it thickens.
• In the meantime remove the half of the shell which the mussel isn't stuck to, and discard.
• Lay the mussels face up in their half shells in bowls, pour the sauce over and sprinkle with parsley.
• Serve hot.

Notes

• Carb: 1 small Mussel = 0.37 net carbs, 1 medium Mussel = 0.59 net carbs, 1 large Mussel = 0.74 net carbs
• Add 6-7 carbs for the onion, spices etc.

Recipe by LCC Cook Jo - www.lowcarbcooking.co.nz