Mussel Pie

Directions

1. Chop the mussels quite finely then add to a pan with a little black pepper and 300ml water.

2. Cover securely and simmer for about 45 minutes, or until the meat is completely tender.

3. Add a little oil to a frying pan and use to cook the onions and bacon until golden brown (about 12 minutes).

4. Stir-in the mussels and their cooking liquid then add the potatoes and thyme.

5. Bring to a boil, reduce to a simmer and cook for about 20 minutes, or until the potatoes are tender.

6. Add the vinegar, baking soda and curry powder.

7. Stir to combine then pour the mixture into the base of a deep casserole dish.

8. Roll out the pastry (this should be thick) on a lightly-floured work surface and use to top the pie.

9. Trim off any excess pastry and prick the top with a fork.

10. Transfer to an oven pre-heated to 180°C and bake for about 20 minutes, or until the pastry is cooked and golden.

11. Serve hot.