Cauliflower, Mussel and Anise Saffron Soup

• 1 kg (2¼ lb) fresh mussels, scrubbed and debearded
• 100 ml (3½ <

Put the mussels in a large pan with the white wine and water, place over a high heat and boil for 2-3 minutes, covered, until the shells just open, shaking the pan from time to time. Do not overcook or they will become rubbery. Leave to cool, then discard any mussels that have remained closed and shell the rest. Drain off the liquor through a fine sieve.

Heat the butter in a pan, add th