Instructions

• Rinse the mussels well under cold water. Pick them over, pulling off any beards and discarding any mussels that are broken or gaping open.
• Melt the butter in a large pot over medium heat. Add the curry powder, cayenne, and saffron. Cook, stirring constantly until fragrant, about 1 minute. Add the onion, leek, celery, 1/2 tsp. salt, and a few grinds of pepper. Cook, stirring occasionally until the vegetables are tender, about 4 minutes. Add the wine and the stock and bring to a boil over high heat. Add the mussels, give them a good stir, cover and cook until the mussels open, 2 to 3 minutes. Remove 12 of the mussels and set aside, and discard any that did not open.
• Continue to cook the remaining mussels in the pot, uncovered, stirring occasionally, 8 to 10 minutes. Reduce the heat to low and simmer, stirring occasionally, about 10 minutes. Strain the soup through a colander, into a large bowl and discard the mussels and aromatics. Strain the soup again through a strainer lined with cheesecloth into a clean pot. Season to taste with salt and pepper. Add the cream over medium-low heat, whisking until just heated through.
• Divide the soup among the serving bowls.  Divide the reserved mussels among the bowls, leaving them in their shell, and garnish with a few flowers, if using.