CAPE MALAY MUSSELS WITH BUTTERNUT, ROAST FENNEL AND BOILED LEEK

Ingredients

1/4 cup white wine 16 fresh mussels, in their shells 2 tsp curry powder 1 cup butternut, grated 1/4 medium onion, finely chopped 4 cloves garlic, finely chopped a handful of celery leaves 300 ml low- fat or soya cream fresh fennel fronds, to garnish 1 bulb fennel, halved lengthways 4 Tbsp extra virgin olive oil, plus extra for drizzling sea salt and freshly ground black pepper, to taste 2 1/2 tsp sea salt, plus extra to taste 1 large leek, cleaned and quartered

Cooking Instructions

Bring the wine and salt to the boil. Simmer the mussels in the wine until just cooked. Take the mussels out of the stock and remove from their shells while continuing to reduce the wine and mussel stock. Place 1½ cups stock into a clean pan. Add the curry powder, butternut, onion, garlic and celery leaves. Bring to a simmer and cook until the butternut is soft. Add the cream and simmer until reduced a little. Add the roast fennel, leek and mussels. Heat through. Spoon onto plates, garnish with fennel fronds and serve immediately. To prepare the roast fennel: Preheat the oven to 180°C. Place the fennel in a roasting dish, drizzle with olive oil and season. Cover with foil and roast until soft (about 18minutes). Remove from the oven and slice into thin strips. To prepare the boiled leek: Bring the water and salt to the boil. Cook the leek in the water until soft. Remove and slice into thin strips.

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