Ingredients
- 96 mussels
- 1 c tomatoes (chopped)
- 1/2 c whipping cream
- 1/4 c dry wine (white)
- 1 tb garlic (finely minced)
- 1 tb curry powder
- 1/2 tb dill (chopped fresh)
- 1/4 ts dill (dried)
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.
