Curried Mussels

Course : Curry
Serves: 8
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96 medium mussels -- scrubbed clean and beards removed
1/4 cup dry white wine
1 tablespoon curry powder
1 tablespoon garlic finely minced
1 cup chopped tomatoes -- (peeled and seeded)
1/2 tablespoon chopped fresh dill -- -=or=-
1/4 teaspoon dried dill
1/2 cup whipping cream
1 teaspoon salt

Preparation / Directions:

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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