The liquor released by mussels during the cooking process is one of the best things about them, and here it provides the base for a wonderful mulligatawny soup. This is a fabulous dish, full of creamy curry flavours, and a touch of chilli heat. Rice, the traditional accompaniment to Asian curries, is also terrific in soups, turning them into more of a meal.
A spoonful of preserved lemon risotto works perfectly in this soup, or, if you don’t fancy making risotto especially for this dish, then any leftover rice you might have hanging around in the fridge will do. Just stir through some diced preserved lemon, celery leaves and a knob of butter as you warm it.
This soup would be delicious as a starter on a cold evening, but is also hearty enough to be eaten on its own as a supper or lunch dish.