Ingredients:
6 pieces mussels
½ sea salt
½ tsp black pepper  
1 tsp Dijon mustard  
½ tsp paprika  
30g red wine vinegar
Juice of one lemon
20g butter
Method
First clean the mussel shell and boil in low heat with onion, garlic, lemon, carrot and celery for about 15 minutes. Cut the mussels in the middle, taking out its heart, liver and intestine. Then marinated with garlic, lemon juice, red wine vinegar for 10-15 minutes. Then grill for 5-7 minutes. Served with butter rich curry sauce and garnished with garden fresh herbs.
Serve with butter curry sauce: fresh herbs, pepper, salt and lemon juice.