Step 1 : In a big pot or cocotte, put in olive oil and onion. Fry the onions until soft but not brown.

Step 2 : Then, put in white wine, parseley, salt, pepper, and cayenne pepper.

Step 3 : Stir for a few minutes before putting the mussels in the pot.

Step 4 : Put the lid on and cook the mussels for about 2-3 minutes, shaking the pan occasionally.

Step 5 : Use tongs to lift out the mussels as they open, putting them into a warm dish. Throw away any mussels that havent opened after 3 minutes.

Step 6 : Strain the liquid through a fine sieve into a clean saucepan, leaving behind any grit or sand.

Step 7 : Bring to the boil and boil for 2 minutes.

Step 8 : Add the curry powder and crme fraiche, stir. Reheat the sauce without boiling and let the sauce thicken.

Step 9 : Serve the mussels in individual bowls with the sauce poured over.

Step 10 : Sprinkle with some parsley.