Instructions: Scrub the mussel shells and cut away the beard that protrudes from the shell. Discard any mussels that are opened, and simmer the remaining mussels in the fish stock and white wine. until the shells are opened, about 15-20 minutes. Lift the mussels out of the liquid and allow to cool. Remove the mussels from the shells, discarding any un-opened shells. Reserve a few empty mussel shells for decoration. Strain the liquid through a fine sieve and set aside.

Heat the butter and add the chopped onions, bacon and garlic and saute for 3 minutes until golden. Add the chopped carrots, leeks, celery, sprigs of thyme and bay leaves and stir well coating with the butter. Continue to cook over a medium heat for 10 minutes or until vegetables begin to soften. Sprinkle over the flour and curry powder (if using) and stir to distribute. Raise the heat and add the white wine and boil until most of the wine has evaporated, about 3 minutes.

Add the mussel liquid and simmer, covered for 20 minutes. Add the mussels, cut in half lengthways and milk and simmer a further minute or two, season to taste with salt and pepper. Just before serving, stir through most of the diced tomatoes and parsley, and garnish with a mussel shell, some remaining tomato and parsley.

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