Method

• Crispy Bacon
• Preheat the oven to 180C (350F), Gas mark 4. Loosley shape the pancetta into roses and bake in the oven for 10-12 minutes until crisp and golden. Remove from the oven and set aside until needed.
• Filo Baskets
• To make the filo baskets, whisk up the egg whites with the butter and curry powder. Add the sugar and a pinch of salt. Cut the filo into 10cm squares and brush one with the butter mixture.
• Add another two layers to create a 12-pointed star shape, then sprinkle over the black and regular sesame seeds. Repeat until you have eight in total.
• Brush eight 6cm cooking rings that are about 5cm deep all over with melted butter and then use a piece of layered up filo to line each one. Place on a large baking sheet and bake for 5-6 minutes until lightly golden.
• Remove the filo baskets from the oven and leave to cool a little, then carefully take off the cooking rings. Arrange back on the baking sheet and cook for another 3-4 minutes or until crisp and golden brown.
• Transfer to a wire rack and leave to cool completely.
• Mussels
• Meanwhile, prepare the mussels. Heat a large pan with a tight fitting lid. Tip in the mussels, then add the shallot, fennel and garlic. Pour in the white wine and bring straight up to the boil. Cover with the lid and return to boil. Shake carefully and allow to cook for a few minutes until all of the mussels have opened up.
• Drain the mussels through a large colander set over a bowl to catch all the juices. Then pass the juices through a sieve lined with muslin into a clean bowl. Remove the mussel meat and add to the juices to help to keep them moist. Discard any that have not opened.
• Salad
• To prepare the vinaigrette for the salad. Put the vinegar into a screw-topped jar with the mustard and sugar, then season to taste. Shake until dissolved and then add the olive oil. Shake again until you have achieved a thick emulsion. Set aside until needed.
• Curry Cream
• To make the curry cream, melt the butter in a heavy-based pan. Sauté the onion, garlic and fennel until softened but not coloured. Stir in the curry powder and cook for another minute or so.
• Strain off the reserved mussel juice and allow to reduce down by two-thirds. Pour in the cream and reduce by half again. Season to taste and add the lemon juice, then stir in the mussels and allow to warm through.
• Serve
• Arrange the crisp filo baskets in wide rimmed serving bowls and spoon in the mussels and curry cream. Add a crisp bacon rose to the top of each one.
• Lightly dress the salad leaves with the vinaigrette and add a small pile to each one. Drizzle around a little more vinaigrette and garnish with the fennel fronds to serve.