Difficulty:[usr 2]
Peel the carrots, celery and shallots. Slice them finely as well as the white leek. Fry them over low heat in the butter.
Clean the mussels:scrape them, remove the filaments from the byssus then rinse them. Put them in a Dutch oven, add the white wine and open them over high heat. Remove them as they open. Keep a few whole for decoration, peel the others and set aside.
Filter the cooking juices. Pour it into a saucepan and reduce it by about a third. Add the vegetables and curry, salt and pepper. Leave to simmer for 5 to 6 minutes then pass through the vegetable mill, fine grid.
Put the preparation back in the pan, add 75 cl of water, the fish stock and bring to the boil. Then add the cornstarch previously dissolved in 2 tablespoons of cold water and the cream. Whisk and let thicken for a few minutes.
Adjust the seasoning and add the mussels to reheat them. Serve on hot plates, sprinkle with parsley if desired and decorate with whole mussels.
