This is a soup that I picked up from the master, Marco Pierre White. I have altered it slightly but it is very much his creation
Melt the butter in a large pot, then add the onion, celery, leek, curry powder, cayenne pepper, bay leaves, thyme and saffron.
Cook for 5–6 minutes, over a low heat, bleeding colour from the saffron.
Once the vegetables are soft, add the mussels, give them a good stir and cover the pot.
Cook until opened, about 1 min-ute.
Discard those that haven’t opened, and reserve 6–18 (depending on their size) to garnish.
Add the remaining white wine, bring to the boil over a high heat and cook for 8–10 minutes. Add the fish stock, and bring to the boil.
Reduce heat to low and simmer for 10 minutes.
Add the cream and return to the near boil.
Strain the soup through a colander, then through a sieve lined with muslin.
Season to taste with salt and pepper. Extract the meat from most of the mussels and discard the shells. Retain some in their shells to garnish the soup.
To serve, ladle the soup into bowls and add the mussels.
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