Cappuccino of Bouchot Mussels with Curry

Cut the onion into strips, crush the garlic cloves and sweat them in a large pot in a little olive oil. Put in the well cleaned mussels (without beard and lime deposits). Add thyme and deglaze with white wine. Now cover and steam until the mussels open. Lift out the mussels and strain the remaining broth through a fine sieve. Cut the cleaned fennel and celery into very fine cubes. Sauté in a little olive oil, deglaze with Pernod and pour in the mussel stock. Let it boil down a bit and then add the whipped cream. Stir in the curry and now bring to the boil just once more. Quickly stir in the ice-cold butter and season everything with sea salt. Put the removed mussels back into the hot soup and serve in attractive cappuccino cups.

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