Recipe below video
Rinse and prepare the mussels. Remove the ones with cracked shell.
Chop shallot, ginger, yellow onion and turmeric. Fry in large casserole. Add mussels, wine and a dash of booze. Put on lid and cook for 20 min. If you want to eat some of the mussels as well, I recommend you remove the desired amount after 10 minutes. After 20 minutes they become less yummy.
Strain the stock and add a tablespoon of sour cream and finely diced dill. Heat.
Fry spring onion quick and hard in pan, burning it slightly. Use a peeler or a cheese slicer and peel nice lengths of carrot. Chop some red onion.
Smoked sea salt and black pepper on the fish, and fry in pan.
Assemble the project in a bowl and pour over some stock to finish it.
Nice with bread and butter on the side.