Lightly Curried Mussel Broth

Scrape the mussels of any barnacles, remove the beards and wash the mussels in at least three changes of fresh cold water.

Cut each new potato in half and turn each half into small barrel shapes giving 20 pieces in total. Trim the spring onions of any root and unusable outer leaves and cut each onion into three pieces at a slight angle.

Roughly chop the remaining vegetables and garlic. Place them in a saucepan with the coriander, bay leaf, cumin, star anise, wine, stock and curry powder.

Cover, bring to the boil and simmer for 5 minutes.

Add the mussels, cover and return to the boil. Continue cooking until all the mussels have opened.

Tip into a colander, reserving the cooking liquor, and allow the mussels to cool.

When cool enough to handle, remove the mussels from their shells. Discard the shells and cooked vegetables.

Pass the reserved liquor through a fine strainer or muslin. Return it to a saucepan with the saffron and new potatoes, bring to the boil and simmer until the potatoes are cooked.

When ready to serve add the mussels and the cream to the liquor, return to the boil and add the spring onions, divide it out equally between the soup plates.