Active Time

　　15 min

　　Total Time

　　20 min

　　Introduced to England at the beginning of the 20th century by the wife of the British viceroy of India, this soup, enhanced with cream and a touch of curry, was soon turning up in dining rooms across Europe.

　　

Ingredients

Makes 8 to 10 hors d'oeuvre servings

　　

For broth

2 lb mussels (preferably cultivated), scrubbed and beards removed

　　1 1/2 cups water

　　1 large onion, chopped

　　1 garlic clove, smashed

　　2 Turkish bay leaves or 1 California

　　

For soup

1 1/2 tablespoons unsalted butter

　　1/2 teaspoon Madras curry powder

　　1 tablespoon Sercial Madeira

　　1/2 cup heavy cream

　　1 large egg yolk

　　

Special Equipment

an instant-read thermometer; 8 to 10 (1-oz) shot glasses or demitasse or espresso cups

　　

Make broth:

Step 1

Cook all broth ingredients, covered, in a 4- to 5-quart heavy pot over moderately high heat until mussels just open wide, 4 to 6 minutes. Transfer mussels with a slotted spoon to a bowl and reserve for another use. (Discard any unopened mussels.) Pour broth through a coffee-filter-lined sieve into a bowl, discarding solids. Strain broth again through same lined sieve into a 2-cup glass measure and reserve 1 cup for soup. (Freeze remainder if desired.)

　　

Make soup:

Step 2

Heat butter in a 1-quart heavy saucepan over moderately low heat until foam subsides. Add curry powder and cook, stirring constantly, until just a shade darker, about 1 minute. Add Madeira and bring to a boil. Add mussel broth and bring to a boil. Whisk together cream and yolk in a bowl, then add broth mixture in a slow stream, whisking constantly. Return soup to saucepan and cook over moderately low heat, stirring, until just slightly thickened and registers 170°F on thermometer, about 2 minutes. (Do not simmer.) Divide among glasses.

　　Cooks' note:

　　Soup can be made 1 day ahead and cooled, uncovered, then chilled, covered. Carefully reheat (do not let simmer) before serving.