After cleaning your mussels, let them open in a pan over high heat with wine. Unshell
your mussels, set them aside and filter cooking water. Cut the shallot into thin slices and let it sweat in butter. Add a tablespoon of sifted flour, taking care not to form lumps. Add the mussel filtered water in which you have previously dissolved a teaspoon of curry powder, let it thicken and add your cream and season with salt and pepper when cooked. Prepare your stone bass in a frying pan with a clove of garlic and extra virgin olive oil and blanch the prawns.

Cook your pasta in boiling salted water for 12 minutes and drain cooking water from the shapes (place them upside down on a clean tea towel).

Serve as an appetizer by placing your mussel soup in a small bowl, put Venus at the centre and stuff with chopped fish, sprinkling it with parsley.