b'MAKES 6 GENEROUS SERVINGS 2 pounds fresh mussels 4 tablespoons olive oil CHEFS TIPS:cupfinelychoppedonion I suggest using a medium-hot curry powder to maintain a nice, spicy balance 4 cloves garlic, thickly sliced to this dish. If you do not like curry, use turmeric instead, to maintain the 1 cup sparkling white winetypical yellowish color, and addteaspoon of red pepper flakes when cooking 1 tablespoon curry powder the onion, garlic and mussels, to make the mixture spicier.tablespoon turmeric(Optional; see Chefs Tips.) Also, for a more elegant option, when the soup has finished cooking, pure it teaspoonredpepperflakesto a smooth cream in a food processor or blender. Gently reheat the soup. (Optional; see Chefs Tips.) Stir in the mussels and parsley before you serve it.1tablespoonfinelychoppedlemon zest (zest from 1 large lemon) SUGGESTED WINE PAIRING: 2 cups peeled white potato, cut in SARTORI VALPOLICELLA-inch dice (about 1 pound)3 cups clam juice 1 cup cream teaspoon salt teaspoon freshly groundblack pepper2 tablespoons minced fresh parsley step-by-step'