INGREDIENTS

INSTRUCTIONS

Release the mussels from the oyster shell. heat some oil in a hot frying
pan and add the onion and the fennel; to the frying pan and allow them to
sweat.
In a separate pan add a knob of butter, onion and white wine. Allow them to
sweat. In another pan bring the water to a boil and into it add the
cucumber and allow that to blanch for 2 minutes - and then plunge the
cucumber into ice-cold water.
Place the oysters in a bowl and strain the juice from them and then add the
oysters' juice to the wine mixture. Fold the oysters into the wine mixture
for 4-5 seconds to lighten them a little.
Quickly remove from the pan the juices and set them aside. Add the curry
powder to the fennel mixture then add the wine mixture and boil for a few
minutes.
Add the cream to this and boil to reduce and thicken.
In a separate pan add the remaining butter and allow it to melt. Add the
cucumber and the dill and then stir in the chives and then add the oysters
to heat them through.
To serve:
Spoon the oysters around a large, warmed serving plate (6 per person) and
then add the sauce to each plate. Finish off with Sulmar eggs into each
oyster shell.
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