Curry soup with Zeeland mussels and coriander

Name: Curry soup with Zeeland mussels and coriander
Ingredients: 10 g Coriander leaves; 2 g Mussels in the shell; 160 g Javanese curry soup; 3 White wine; White pepper

Curry soup with mussel broth, Zeeland mussels and coriander for a fresh, spicy touch. Approximate cost per person: €1.56.Ingredients for 10 people.

Ingredients

10gCoriander leaves

2gMussels in the shell

160gJavanese curry soup

3White wine

White pepper

Preparation

Heat oil in a pan, add the mussels and season them with some pepper.
Deglaze the mussels with the white wine.
Remove the pan from the heat and shell the mussels.
Strain the mussel cooking liquid through a cloth and top up with water to two liters.
Bring this to a boil and, while stirring, add the weighed soup powder.
Let the soup simmer gently for 5 minutes.
Divide the mussels over the soup bowls.
Ladle the soup into the soup bowls and garnish with the coriander.