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Curried mussel soup
- 1 onion
- 2 celery sticks
- 1 leek (you'll only need the white part)
- 100g unsalted butter
- 1 tsp mild curry powder
- 400ml white wine (preferably sauvignon blanc)
- 2kg mussels , picked and washed
- 500ml chicken stock
- 1 bouquet garni of thyme
- 1 pinch of cayenne pepper
- 1 pinch of saffron threads
- 500ml double cream
- 1 medium sized potato , peeled and finely sliced
- chives , chopped to decorate
Directions:View on BBC Good Food
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