Scrub the mussels in a large bowl of cold water
and discard any that are open. Put in a large pan
with the wine. Bring to the boil, cover and shake
the pan over a high heat until the mussels are
open, about 3-4 mins.
Tip the mussels into a colander set over a large
bowl to catch the juices. Discard any that have not
opened. Strain the cooking liquid through a sieve
into a jug. Keep the mussels warm.
Fry the shallots in the butter in the large pan until
they are softened, but not browned. Stir in the flour
and curry paste, and cook for 1 min. Add the
cooking liquid (discarding the last little bit, which
may be gritty) and season with pepper. Don’t add
salt, as the mussel juices will be salty enough.
Stir the crème fraîche into the sauce, warming it
through over a low heat until thickened and glossy.
Divide the mussels between four bowls and pour
over the sauce. Scatter with parsley and serve with
chips or bread to mop up the juices.