Curry butter mussels and corn recipe

For this Friday night feast, I sweated finely chopped red onion, coriander stalks, garlic and little green chillies in butter, then added curry powder, freshly stripped corn kernels (they go wonderfully toasty in the golden butter), mussels and plenty of lime. It makes for the best liquor and you get corn and little bits of buttery onion in all the mussel shells.

You’ll need something for mopping, so a brief word on chips. Two words, in fact: make them. You won’t regret it. Bread is lovely, chips are better.

I might in fact get that printed on a T-shirt. Don’t overthink it, just pick up a bottle of sunflower oil and a bag of potatoes (King Edwards are good for chips) and get frying.

Do an initial fry over a low heat – more a poach – then a second, harder fry until golden brown. Add a little bowl of spicy mayo – or, even better, homemade aioli – and you’re away.

Serves

Two

Ingredients

• 110g butter

• A splash of olive oil

• A large red onion, finely chopped

• A small bunch of coriander

• 2 small green chillies, finely sliced

• A garlic clove, finely sliced

• 2 tsp curry powder

• 2 corn cobs

• 400g mussels, cleaned and debearded

• A large lime, juiced (plus extra wedges for serving)
  

Method

1. Set a large pan with a lid over a low-medium heat. Add the butter and oil. When the butter has melted, add the onion and a big pinch of salt. Turn the heat down a little and put the lid on. Cook until soft (about 15 minutes), stirring occasionally.

2. Cut the stalks off the coriander and finely chop. Add to the pan, along with the chillies and garlic. Cook for three minutes.

3. Turn the heat up a little and add the curry powder. Stir and cook for 2 minutes.

4. Meanwhile, strip the corn from the cobs and add to the pan. Cook for about five minutes, or until the kernels start to pop.

5. Add the mussels and the lime juice. Put the lid on and cook for about four minutes, or until the shells have opened. Finish with coriander leaves, roughly chopped, and serve with extra lime wedges

The Art of Friday Night Dinner by Eleanor Steafel (RRP ￡26). Buy now for ￡19.99 at books.telegraph.co.uk or call 0844 871 1514.

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