Mussel soup (spiced)

10 banana shallots (sliced)

 2 stalks celery (sliced)

 2 leeks (sliced) ¼ bunch parsley stalks

¼ bunch thyme

2 bay leaves

1 bunch coriander stalks

2 tbsp coriander seeds (toasted & ground)

½ tbsp cumin seeds 9tosated & ground)

1 pinch saffron

½ bt white wine

½ bt noilly prat

5 kg mussels

2 lt Fish stock (hot)

200 ml double cream

1.      Sweat mirepox in butter.

2.      Add the spices & cook out for a few minutes.

3.      Add the alcohol and mussels.

4.      When the mussels have opened remove and de-shell.

5.      Place back in liquor with tomatoes and fish stock to cover cook out for 5mins.

6.      Add cream and puree. 

7.      Garnish with a few reserved mussels & shells.