b'MAKES 6 GENEROUS SERVINGS 2 pounds fresh musselsPull the mossy beard from each mussel and scrub the shell well. 4 tablespoons olive oil Discard any mussels that do not close tightly when tapped. Keep mussels cupfinelychoppedonion chilled until ready to use.4 cloves garlic, thickly sliced1 cup sparkling white wineHeat the olive oil in a soup pot or kettle over medium heat. Saut the onions 1 tablespoon curry powder and garlic slowly, until the onions are golden and soft, about 5 minutes. tablespoon turmeric(Optional; see Chefs Tips.) Add the mussels to the pot and increase the heat to high. Toss well to incorporate teaspoonredpepperflakesall of the flavors. Pour on the wine and cook, covered, for 3 to 4 minutes. Add the (Optional; see Chefs Tips.) curry powder (or turmeric and red pepper flakessee Chefs Tips) and lemon 1tablespoonfinelychoppedlemonzest, and cook 2 more minutes, stirring well.zest (zest from 1 large lemon)2 cups peeled white potato, cut in Take off the cover and transfer the mussels from the pot to a large bowl as -inch dice (about 1 pound) they open. Discard any mussels that have not opened after 6 to 7 minutes. 3 cups clam juiceOnce all of the mussels are out of the pot, add the diced potato, clam juice, 1 cup cream cream, salt and pepper. Cover, and simmer the soup for 20 minutes, or untilteaspoon salt the potatoes are tender. teaspoon freshly groundblack pepper While the soup is cooking, remove the mussels from their shells. Pour whatever 2 tablespoons minced fresh parsleyliquid might have accumulated in the mussel bowl back into the cooking soup. When it has finished cooking, stir in the mussels and parsley. Serve immediately.'