Name: Curry mussels soup
Prep time: 5 min
Cook time: 10 min
Ingredients: 1/2 tsp coriander seeds; 1/2 tsp cumin seeds; 50 ml white wine; 1 kg live mussels; 50 g unsalted butter; 1 large banana shallot (very finely diced); 10 g ginger (grated); 3 cloves garlic (minced); 1/2 tsp mild chilli powder (I use Kashmiri); 1/2 tsp turmeric; 500 ml fish stock; 120 ml double cream; Fresh coriander leaves to garnish

A white bowl of yellow seafood soup garnished with coriander sits on a wooden table next to a metal spoon and a chopping board with a piece of crusty bread. Black mussel shells are visible in the soup.

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