Instructions: Wash and soak mussels under cold running water for 15 minutes. You should discard those that float. Drain well and set aside.

Skin and cut fish into 2cm cubes.

Slice spring onions.

Melt butter in a large saucepan, gently cook sliced onion and mushrooms until mushrooms are soft, add curry and tomato paste,cook 1 more minute.

Add water, vermouth and lemon juice, bring to the boil and simmer 5 minutes.

Add mussels and fish, cook gently until mussels open, stirring often, about 5 minutes.

Stir in spring onions and cream and bring to the boil.

Dissolve cornflour in a little cold water and stir in to thicken slightly, season well.

Lift mussels from soup and place in a soup bowl. Ladle hot soup over the top.

Sprinkle with chopped fresh chives.

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