96 Mussels; scrubbed clean and beards removed
1/4 cup Dry white wine
1 tablespoon Curry powder
1 tablespoon Finely minced garlic
1 cup Chopped tomatoes (Peeled and seeded)
1/2 tablespoon Chopped fresh dill; OR 1/4 teaspoon Dried dill
1/2 cup Whipping cream
Salt
Yield: 8 servings
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.