For the curried mussel sauce:

500g mussels – cleaned
2 banana shallots – peeled and diced
1 clove garlic – finely chopped
100 ml white wine
50 ml water
1 sprig thyme
30ml rapeseed oil
2 tbsp. curry powder
2 pinches saffron strands
500ml fish stock
200ml double cream

For the coriander oil:

2 bunches picked coriander leaves
400 ml rapeseed oil
Salt and pepper

For the garnish:

Mussels picked from their shell and beards removed
Picked coriander leaves – julienne
50g celery – ½ cm cubes
50g fennel – ½ cm cubes
50g leek – ½ cm cubes

For the grouper

Grouper – skin scored
olive oil
unsalted butter
½ lemon


Cut the calamari into strips and dust with some of the curry spice and flour and set aside to garnish finished dish. For the curried mussel sauce. Place a large pan onto the stove and when hot, pour in the cleaned mussels and the white wine and water. Cover and cook quickly until mussels begin to open approx 3 – 4 minutes.
Drain the mussels, chill and pass the stock through a double muslin cloth.
In another pan add the oil and slowly sweat the shallots and garlic for approx 1 minute. Add the thyme and curry powder and cook for a further 3 – 4 minutes.
Pour over the mussel stock and fish stock, stir in and add the saffron, reduce by half. Add the double cream and reduce. Pass the sauce and correct the seasoning with Malden salt, ground white pepper and lemon juice

For the coriander oil:

Blanch the leaves in boiling salted water for 30 seconds, refresh in iced water.
Blitz in a blender slowly add the oil.
Hang in a muslin cloth and allow to drain.

For the garnish:

Blanch each of the vegetables in boiling salted water until just cooked and refresh in iced water.

To finish sauce:

Spoon the vegetables in to a pan with the curry sauce
Bring to the boil and simmer for 1 minute
add the mussels and simmer for a further minute
Add the coriander and correct the seasoning.

For the sea bass:

In a hot pan add a little oil and place the fillet presentation side down and season the base of the fish with a little salt. Cook for approx. 4 minutes then turn over and add a knob of butter basting the fish for a further minute. Squeeze a little lemon juice and baste the fish again.
Deep fry calamari
Finish the fish with a little curry Malden salt and serve.

Assemble the dish

Arrange mussel in centre of plate top with grouper garnish with crispy calamari fine julienne of chilli and micro herds, drizzle coriander and serve.