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Curried Mussels
Yield: 8 servings
96 mussels, scrubbed clean and beards removed
1/4 cup dry white wine
1 Tbsp curry powder
1 Tbsp finely minced garlic
1 cup chopped tomatoes, Peeled and seeded
1/2 Tbsp chopped fresh dill, or 1/4 tsp dried
1/2 cup whipping cream
salt
Combine mussels, wine, curry powder, garlic and tomatoes in 3-quart
pan. Cover and bring to boil over high heat. (If using dried dill,
add it now.) Uncover, add cream and continue to boil until mussels
open, about 5 minutes or more, depending on size of mussels. Discard
any unopened mussels. Season to taste with salt (and fresh dill,
if using). Arrange mussels in bowls and pour in broth.
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Curried Mussels