Creamed pāua soup

Lemon and thyme oil

• 3 lemons zest only, no white pith, plus 1 strip of lemon peel (4 cm) for storing
• 20 g fresh thyme sprigs, plus 1 extra sprig for storing
• 500 g extra virgin olive oil

Mussel stock

• 10 g olive oil
• 5 sprigs fresh thyme leaves only
• 2 garlic cloves crushed
• 150 g dry white wine
• 1000 g fresh mussels scrubbed and debearded (see Tips)
• 300 g pouring (whipping) cream

Creamed Pāua

• 2 tbsp water
• 2 tsp cornflour
• 180 g pāua (see Tips)
• 10 g olive oil
• 1 eschalot
• 1 garlic clove
• salt to season
• ground pepper to season
• lemon juice to taste
• fresh chives chopped, for garnishing
• crusty bread to serve (optional)