Prepare all ingredients as listed in the list.
Place the mussels in cold water for about 10 minutes, then drain on a sieve.
Bring the vegetable stock with finely chopped ginger and garlic to the boil to form the flavour.
Soup vegetables consisting of carrots, yellow beets, parsley root peel and in fine Julienne cut.
Sweat half of the prepared vegetables in a wok with peanut oil, then add the rest of the vegetables and add the mussels.
Deglaze the mussels with the white wine and the sieved vegetable-ginger-garlic broth.
Cook the mussels for 8-10 minutes with lid.
Strain the mussel stock, bring to the boil, season with cream, curry, lime juice, chilli and honey and mix.
Mix the mussel stock and pour over the mussels. Serve the mussels decorated with coriander and red berries.