Mussel, Riesling and Curry Broth

From issue #9.
Photography by Becky Nunes.
Mussel, Riesling and Curry Broth

This very rich, luxurious soup from Sydney chef Jeremy Strode needs to be served in small portions.

Serves: 6


2 tablespoons vegetable oil
1 onion, chopped
4 cloves garlic, sliced
1 stick celery, chopped
4 sprigs fresh thyme
6 parsley stalks
1 teaspoon whole white peppercorns
30 small mussels, scrubbed and beards removed
250 ml Riesling

4 tablespoons butter
1 onion, finely chopped
2 teaspoons curry powder
200 ml cream
4 tablespoons butter
1 tablespoon finely chopped chives


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