105 g Ocean King smoked mussels

Drain oil from mussels and pour into a heavy-based saucepan. Heat oil, then add onion and sauté until glossy, about 5 minutes. Add curry powder and cook with onion for about 3 minutes. Add minced ginger and grated ginger, coriander, turmeric and salt. Cook for a further 5 minutes. Add stock (use 1 cube) and simmer for a few minutes. Stir in mussel meat and simmer for 10 minutes. Add mussels on the half shell, then stir in sherry and heat through. Add cream just before serving.