Mussels

Rinse the mussels and remove the beard. Select the mussels that are wide open. Sauté onion, garlic and vegetable cubes in oil, season with turmeric, curry, saffron and chili and extinguish with white wine. Then fill up with clear soup and let it boil. Put the mussels into the boiling stock, put the lid on and simmer for 5-8 minutes.

Drain the stock and cook for another 3-4 min. During this time, remove any mussels that are still closed. Mix the stock with the whipped cream, cream fraiche and cold butter. Season again and pour over the mussels form. Sprinkle with parsley or coriander and serve with white bread.

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