First, wash and soak the mussels in water for 20 minutes. Remove the beards and check for open shells to discard. Next, warm a drop of oil in a high pot and glace the bouquet for 2 minutes in the oil.    Deglaze the bouquet garni with the wine and add the mussels. Cover the pot and cook the mussels for 3 to 4 minutes. After this, strain the mussels and save the cooking liquid. Take the mussels out of their shells.

Add the cream and the tandoori paste to the cooking liquid you saved from the mussels in the previous step. Reduce this until half of the liquid is left and add the butter.    Warm the mussels in the sauce right before serving.

Simply mix the oil with the yogurt. After this, you’re ready to serve your dish! Place everything on a deep plate and serve your culinary creation with the vinaigrette sprinkled over the mussels and kohlrabi.

Cut the leaves and peels of the kohlrabi and slice the kohlrabi very thin. Pickle the kohlrabi in some rock salt with a drop of white wine for 4 minutes.    Next, store the kohlrabi in iced water to make it crunchy. When you are ready to serve the dish, season the kohlrabi with some rock salt and roasted cumin seeds.