Creamy mussel pasta
Heat the oil in a wok and sauté the chilli, garlic and spring onion until soft. Add the turmeric.
Add the double cream and mussels and cook for until the mussels are heated through and the cream has reduced slightly.
Add the spaghetti, season well with salt and freshly ground black pepper and stir together to combine.
To serve, transfer to a serving bowl and sprinkle over the chervil.