Step 1

Put the mussels in a colander and rinse again under cold, running water for a minute, to refresh.

Step 2

Put a medium saucepan for which you have a lid on a medium-high heat.

Step 3

Once it’s hot, add the oil and curry paste and fry for two minutes, stirring and scraping, until the paste starts to stick to the pan and the oil turns red.

Step 4

Stir in the garlic and cook for 30 seconds, until sizzling and fragrant.

Step 5

Add the shallot, leek, sugar, a half-teaspoon of salt and a good grind of black pepper, and cook, stirring often, for four minutes, until the vegetables have softened.

Step 6

Add the mussels, teabags and 300ml water, cover with the lid and cook for two to three minutes, until all the mussels have opened (remove and discard any that do not).

Step 7

Take the pan off the heat and stir in the mayonnaise, lime juice and half the dill.

Step 8

Divide the mix between two bowls, sprinkle the remaining dill on top and serve with good crusty baguettes for dipping.