Lightly Curried Mussel Broth

Name: Lightly Curried Mussel Broth
Cuisine: British
Ingredients: 1 kg/2 lb 4 oz fresh live mussels; 10 small new potatoes; 8 spring onions; 1 medium onion; 2 stalks of celery; 1 stick lemon grass; 85 g/3 oz fennel; 2 cloves garlic; 3 good sprigs fresh coriander; 1 bay leaf; ½ tsp cumin seeds; 1 star anise; 125 ml/4 fl oz dry white wine; 600 ml/1 pt fish stock; ¾ tsp curry powder good pinch saffron; ¾ tsp curry powder good pinch saffron; 75 ml/2½ fl oz whipping cream

Preparation info

Serves
4

Difficulty
Easy

Appears in

A Feast of Fish 2

By Ian McAndrew

Published 1999

About

This is an interesting way of eating mussels with the hint of curry giving just a little nuance of something different. Curry goes so well with mussels that you might try adding a spoonful or two when cooking moules marinière.

Ingredients

1 kg/2 lb 4 oz fresh live mussels
10

Europe
United Kingdom
Soup
Fish course
Gluten-free
Pescatarian

Method

Scrape the mussels of any barnacles, remove the beards and wash the mussels in at least three changes of fresh cold water.

Cut each new potato in half and turn each half into small barrel shapes giving 20 pieces in total. Trim the spring onions of any root and unusable outer leaves and cut each onion into three pieces at a slight angle.

Roughly chop all the remaining vegetables