Curry Soup with Mussels

For the curry soup with mussels, rinse the precooked mussels under cold water and drain. Heat the butter in a saucepan, add the bacon cubes and let them fry.

Set bacon cubes aside. Add curry powder, ginger and sambal olek and stir until it turns color. Add flour while stirring. Add fish stock and sherry and simmer gently for about 5 minutes.

Then strain the soup through a fine sieve. Season to taste with salt and pepper. Reheat the soup, add the diced tomato flesh and the mussels. Then stir in the whipped cream.

Add the roasted bacon cubes and coriander (parsley). Then serve the soup in warmed bowls.

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