2.2 Lbs. fresh sea mussels (alive if possible)
3 Shallots
3 Cloves of garlic
½ Cup white wine
1½ Cup heavy cream
¼ Gram crushed saffron
½ Tsp curry
Fresh herbs (finely chopped)
1.7 oz. butter
Salt and pepper


Wash the mussels well in cold water. In a pan, fry finely chopped shallots, crushed garlic, herbs and spices in butter. Add the mussels and white wine. Let it steam under a lid for 4-5 minutes (until all mussels are open). Add the cream and let cook for 3-4 minutes without the lid. Season with salt and pepper.

Serve the soup with the mussels (with shells) in it and some bread and butter.