Ingredients

• 2 lb mussels (preferably cultivated), scrubbed and beards removed
• 1 1/2 cups water
• 1 large onion, chopped
• 1 garlic clove, smashed
• 2 Turkish bay leaves or 1 California
• 1 1/2 tablespoons unsalted butter
• 1/2 teaspoon Madras curry powder
• 1 tablespoon Sercial Madeira
• 1/2 cup heavy cream
• 1 large egg yolk
• Special equipment: an instant-read thermometer; 8 to 10 (1-oz) shot glasses or demitasse or espresso cups

Instructions

1. Cook all broth ingredients, covered, in a 4- to 5-quart heavy pot over moderately high heat until mussels just open wide, 4 to 6 minutes. Transfer mussels with a slotted spoon to a bowl and reserve for another use. (Discard any unopened mussels.) Pour broth through a coffee-filter-lined sieve into a bowl, discarding solids. Strain broth again through same lined sieve into a 2-cup glass measure and reserve 1 cup for soup. (Freeze remainder if desired.)
2. Make soup: Heat butter in a 1-quart heavy saucepan over moderately low heat until foam subsides. Add curry powder and cook, stirring constantly, until just a shade darker, about 1 minute. Add Madeira and bring to a boil. Add mussel broth and bring to a boil. Whisk together cream and yolk in a bowl, then add broth mixture in a slow stream, whisking constantly. Return soup to saucepan and cook over moderately low heat, stirring, until just slightly thickened and registers 170°F on thermometer, about 2 minutes. (Do not simmer.) Divide among glasses.
3. Heat butter in a 1-quart heavy saucepan over moderately low heat until foam subsides. Add curry powder and cook, stirring constantly, until just a shade darker, about 1 minute. Add Madeira and bring to a boil. Add mussel broth and bring to a boil. Whisk together cream and yolk in a bowl, then add broth mixture in a slow stream, whisking constantly. Return soup to saucepan and cook over moderately low heat, stirring, until just slightly thickened and registers 170°F on thermometer, about 2 minutes. (Do not simmer.) Divide among glasses.