For the curried mussel sauce:

Place a large pan onto the stove and get hot, pour in the cleaned mussels and the white wine and water.

Cover with a lid and cook quickly until mussels begin to open approx 3 – 4 minutes.

Drain the mussels and chill.

Pass the mussel 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 to consistency.

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 the fillet

Add a knob of butter and baste the fish for a further 1 minutes.

Squeeze a little lemon juice and baste the fish again.

Finish the fish with a little curry malden salt and serve.