For the puree: Wash the vegetables. Peel the carrots and onions, cut them and the celery into small pieces. Soften the onion in olive oil in a saucepan over medium heat, adding the carrots and celery. Continue to sauté without browning, add the curry paste and roast. Now top up with coconut milk and add lime leaves. Beat lemongrass, add as a whole. If the stem does not fit in the pot, cut it in half. Wash the ginger and cut into 2-3 pieces (thumb-size) without peeling and add it to the mix. Add some salt and pepper. Simmer until the vegetables are soft. Drain off the liquid, but keep it on hold. Remove the lime leaves, the ginger and the lemongrass. Pour the liquid back on to the vegetables. As a precaution, retain some liquid. If the puree is then too thick, you can always gradually add some more liquid. The other way round would not work because a puree that is too thin would lose its charm. Mix everything smoothly. Add a dash of freshly squeezed lime juice and season again with salt and pepper. Put the mussels in a clean sink and brush them under running cold water, checking that all the shellfish are okay. Now carefully cut away the beards with a table knife. Place a pot with lid on the stove. Once the pot is really hot, add a dash of olive oil. Add the fresh lemongrass and then the mussels. Stir briefly, add the white wine and cover the pot immediately. Steam for 2-4 min. You will notice the shells will open thanks to the steam. Drain off the liquid and retain it. Remove the mussel meat and add to the liquid. Get rid of the mussels that have not opened immediately. Arrange mussels on the slightly warm puree.

For the garnish: Add some lime zest to taste, cut almonds into small pieces. Garnish with coriander cress.