Anna Haugh and Angela Scanlon served up tasty curried mussels on toast with vermouth, butter beans and broad beans on Anna Haugh’s Big Irish Food Tour.

The ingredients for the curry powder are: 2 tsp coriander seeds, toasted and ground, 4 whole cloves, toasted and ground, 1 tsp cumin seeds, toasted and ground, 10 cardamom seeds, toasted, seeds removed from the pod and ground, ½ tsp ground ginger, ½ tsp ground turmeric, ½ tsp sweet paprika, ½ tsp mild chilli powder and ½ tsp white pepper.

For the fresh curried mussels: 1kg mussels, scrubbed and debearded, 50g unsalted butter, 2 garlic cloves, thinly sliced, 2 banana shallots, sliced, 150ml vermouth, 100ml double cream, 400g tin butter beans, drained, 1 lemon, zest only, 150g broad beans, blanched and double podded and 1 tbsp dill flowers.

To serve: 4 slices griddled sourdough toast, rocket salad and 2 tbsp dill flowers.

See recipes by Anna in her book titled: Cooking with Anna: Modern home cooking with Irish heart available from Amazon now.