Rock Stein served up a tasty mussel, cockle and clam masala on Saturday Kitchen.

Rick says: “The sauce for this dish shouldn’t be too wet; it’s much better if it is quite thick and clinging to the shells. I use three different molluscs here because we get plenty of all of them at my restaurant, but it’s nearly as good made with only one. Unusually for curry sauces from southern India, the spices are roasted before being blended and this gives a slightly spicier and less aromatic flavour.”