Difficulty: Medium
Peel the carrots, celeriac, and shallots. Finely slice them, along with the white part of the leek. Sauté gently in butter over low heat until softened.
Clean the bouchot mussels by scraping off barnacles, removing the beards, and rinsing thoroughly. Place in a Dutch oven with the white wine. Cook over high heat until they open, removing them as they do. Reserve a few whole mussels for garnish; shell the rest and set aside.
Strain the mussel cooking juices and reduce by about one-third in a saucepan. Add the sautéed vegetables, curry, salt, and pepper. Simmer for 5-6 minutes, then pass through a vegetable mill using the fine grid.
Return the mixture to the pan, add 75 cl water and the fish stock, then bring to a boil. Dissolve the cornflour in 2 tablespoons cold water, stir in with the cream, and whisk until thickened, about 2-3 minutes.
Adjust seasoning to taste, then gently reheat the shelled mussels in the velouté. Serve immediately in hot bowls, garnished with fresh parsley and whole mussels for an elegant touch.
