Spicy Mussel, Celeriac & Cauliflower Chowder - Cuisine Magazine - From New Zealand to the World

Ingredients

• 1kg fresh mussels, scrubbed
• 50g butter or 3 tablespoons olive oil
• 1 onion, finely chopped
• 2 medium floury potatoes, peeled, chopped into 3cm cubes
• 1 medium celeriac (about 500g), peeled, cut into 2cm cubes
• 3cm piece ginger, grated
• 2 cloves garlic, chopped
• 1-2 green chillies, finely chopped
• 6 stalks curry leaves, stalks discarded
• 2 teaspoons coriander seeds, ground (or 1 teaspoon pre-ground coriander)
• 1 teaspoon cumin seeds, ground
• ½ teaspoon ground turmeric
• ½ teaspoon salt
• 500g cauliflower, cut into small florets
• 200g smoked mussels, chopped
• 1 tablespoon lemon juice
• 100ml cream (optional)
• 4 tablespoons plain oil, for frying
• 1 teaspoon yellow mustard seeds
• 1 teaspoon brown mustard seeds
• naan bread, to serve