1. Thinly slice the onion and gently sweat in a pan with a little oil.
2. Add the curry powder and cook for 10 minutes, stirring regularly to avoid the onions burning.
3. Whilst the onion is cooking place a large pot on the stove on a high heat. Allow it to get very hot.
4. Once hot place the mussels in the pot and immediately cover with white wine, cover the pot with a lid.
5. Check the mussels after 1 minute to see if they have opened – if not then shake the pot a little, replace the lid and leave them for another 30 seconds.
6. Once they have opened pour into a colander that is sitting over a bowl – retain the liquid that the mussels have been cooked in.
7. Remove the mussels from the shells – discarding the shells and any mussels that have not opened (these are dead and not to be eaten).
8. Pour the liquid through a sieve and keep to one side.
9. Check through the mussels and remove any ‘beards’ attached to them.
10. Put 20 mussels to one side.
11. Pour the mussel stock into the cooked onion, put back on the heat and to bring to the boil.
12. Add in the mussels – bring to the boil. Add in cream – bring to the boil. Remove from heat and blend until smooth. Pass through a sieve.
13. Either serve straight away or chill and re-heat later.
14. Peel and dice the carrot, celeriac & turnip into 1cm cubes.
15. Blanch in boiling salted water until just cooked.
16, Slice the Feuille de brick pastry into thin strips and wrap around 8 mussels individually.
To serve:
1. Heat the mussel soup
2. Warm the veg and mussels in a small pot of water or fish stock.
3. Deep fry the mussels wrapped in Feuille de brick pastry.
4. Dice apple into 1cm cubes
5. Chop coriander
6. Pour the soup in bowls and scatter the diced veg and apple on top. Place the crispy mussels on top. Sprinkle chopped coriander to finish.