Ingredients
290ml/½ pint vegetable stock
2 tbsp soy sauce
140g/5oz mussels, cleaned
150ml/¼ pint cream
1 tsp turmeric

Method
1. Preheat a medium saucepan.
2. Pour in the vegetable stock and soy sauce. Heat through.
3. Add the mussels. Cover the pan and leave the mussels to steam and open up, shaking the saucepan all the while.
4. When the mussels have opened remove them from the pan. Place the mussels in a deep serving bowl. Discard any mussels that remain closed.
5. Add the cream and turmeric to the cooking broth. Boil for 3-4 minutes.
6. Pour the turmeric cream sauce over the mussels and serve.