Mussel mulligatawny with preserved lemon risotto

Method

1. Scrub the mussels clean and pull away the beards (throw away any that refuse to close after a sharp tap).
2. Heat the oil in a large heavy-based cooking pot and add the onion, leek and garlic. Stir around over a medium heat for a few minutes, then tip in the mussels and shake the pan to move them around over the heat. Pour in the wine, cover the pan, turn up the heat and steam for 3–4 minutes. Shake the pan vigorously from time to time.
3. Remove the lid from the pan and stir the mussels around well. Most should have opened, but if there are still many that remain closed, stir them around, then put the lid back on and steam them for a further 2 minutes. Take the pan off the heat and remove the mussels from their shells, discarding any that haven’t opened. Return the mussel meat to the pan.
4. Put the pan back on the heat, and add the spices, parsley, celery leaves and cream. Bring to the boil and mix everything well.
5. When ready to serve, place a small mound of risotto into each soup bowl and spoon the mussels, vegetables and lovely fragrant creamy juices around.