b'WHAT YOU NEED TO DO:CHEFS TIPS:I suggest using a medium-hot curry powder to maintain a nice, spicy balance to this dish. If you do not like curry, use turmeric instead, to maintain the typical yellowish color, and addteaspoon of red pepper flakes when cooking the onion, garlic and mussels, to make the mixture spicier. Also, for a more elegant option, when the soup has finished cooking, pure it to a smooth cream in a food processor or blender. Gently reheat the soup. Stir in the mussels and parsley before you serve it.'