Instructions: Heat a tablespoon of oil in a thick bottomed pan with deep sides, add 1/2 onion, garlic, celery, thyme, parsley, bay leaves and peppercorns. Stir, add mussels and riesling and cover with a lid.

Cook over a high heat until mussels just open, drain and cover them with a damp cloth, reserving liquid.

In another pan, melt a knob of butter, add the remaining onion and cook without colouring. Add the curry and cook over a low heat for ten minutes.

Add drained mussel liquor and boil. Add cream, re-boil and simmer for five minutes.

Meanwhile, remove mussels from shells and cover.

To serve, divide mussels between four warm soup plates. Sprinkle with apple, tomato, radish, celery and chives.

Blend the curry broth with the remaining butter, achieving a froth. Gently pour over mussels with a sprinkling of white pepper and serve immediately.

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