Fish
England
Serves 2-3
21/2pints / 1.5 kg fresh Mussels
2tsp / 30g fresh Thyme tips
1 Bay leaf
1/2pint / 300 ml dry White Wine
1oz / 60g unsalted Butter
1 small Leek, finely sliced
½ Fennel bulb, finely sliced
7oz / 200g Chestnut Mushrooms, sliced finely
4 Shallots, finely chopped
pinch of Curry powder
2 star Anise seeds
4floz / 115ml double Cream
4 sprigs fresh flat leaf Parsley, chopped
pinch of Saffron
Sea Salt and freshly ground Black pepper
Clean and debeard the mussels, discarding any that are open. Heat a large heavy based saucepan until very hot. Add the mussels, thyme, bay leaf and one third of the wine. Cover and heat for a couple of minutes then shake the pan well.
Return to the heat and remove the lid. Stir for 3-4 minutes . When
all the mussels have opened drain in a colander set over a bowl to save the
cooking liquid.
Discard any closed mussels and the bay leaf. Remove the mussels from
their shells and discard the shells. Keep the mussels warm.
In the same saucepan melt the butter and add the leek, fennel,
shallots, mushrooms, curry powder and star anise.
Cover the pan and sweat the vegetables gently for about 7 minutes until softened
but not coloured.
Add the remaining wine and bring to the boil. Cook, uncovered until the cooking
liquid has almost all evaporated.
Remove the star anise seeds.
Add the mussel liquor. Cook, uncovered, for 5 minutes to reduce
again. Add the cream and parsley and bring back to the boil. Sprinkle in
the saffron, heat for 1-2 minutes and season to taste.
Mix the mussels with the vegetable mixture and divide among soup bowls.