Fry the white bits of the leeks and garlic in half the butter until softened. Drain with a slotted spoon and set aside. Fry the bacon until pale golden, drain and set aside. Add the remaining butter, the mushrooms and thyme. Fry until wilted, drain and set aside.
Pour the wine into the pan and bring to the boil. Tip in the mussels, cover with a lid and cook for 4-5 minutes until opened. Remove with a slotted spoon and set aside.
Add the stock and curry paste to the pan. Bring to the boil, stir in the green bits of the leeks and cook gently for 5 minutes.
Remove the mussels from their shells, reserving 12 for garnish. Chop the mussels and add to the pan with the mushrooms and crème fraiche. Heat through and garnish with the shell-on mussels and herbs.
Tip
Delicately flavoured oyster mushrooms need very little cooking and are often used in fish dishes. For a smoother soup, blitz briefly with some stock then reheat.
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