Mussel, Riesling and Curry Broth

Heat the oil in a large saucepan. Add the onion, garlic, celery, thyme, parsley and the peppercorns. Cook until the onion softens then add the mussels and the Riesling. Cover and cook over a high heat until the mussels open. Remove the mussels and strain the contents of the pot through a muslin-lined sieve into a bowl, reserving the mussel liquor. Allow the mussels to cool before removing the meat from their shells.

Broth: Melt the butter in a saucepan, add the onion and cook until tender but not coloured. Add the curry powder and cook over a very low heat for 10 minutes. Add the reserved mussel liquor and bring to the boil. Add the cream and simmer for 2 minutes. Season and taste. Divide the mussel meat between warm, shallow soup plates. Using a handheld blender, gradually add the remaining butter to the hot curry broth, creating a froth. Ladle the broth over the mussels and sprinkle over the chives. Serve immediately. Serves 6