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Clean the mussels and store in the fridge overnight.
Melt the butter in a large pan and soften the leek over a low heat for 8-10 minutes without letting it colour. Pour in the sparkling wine, increase the heat and reduce by half.
Add the curry powder, kaffir lime leaves, saffron, stock and double cream. Season and bring to a simmer.
Tip the mussels into the pan, mix into the sauce, cover and cook for 5 minutes or until the shells have opened.
Taste the sauce, adding lemon juice and some more seasoning if needed. Ladle the mussels and sauce into 2 shallow bowls to serve.