Ingredients
- 96 mussels
- 160 gr tomatoes (chopped)
- 120 ml whipping cream
- 60 ml dry wine (white)
- 8 gr garlic (finely minced)
- 6 gr curry powder
- 2 gr dill (chopped fresh)
- 1 gr dill (dried)
Salt COMBINE MUSSELS, wine, curry powder, garlic and tomatoes in 3 litre 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.
