- 5 pounds mussels in shells
- 1 cup dry white wine or water
- 1 pound thin-skinned potatoes
- 1 onion (1/2 lb.)
- 1 stalk celery (3 oz.)
- 2 tablespoons butter or margarine
- 2 teaspoons curry powder
- 1 1/2 teaspoons dried basil
- 1 can (28 oz.) tomato sauce
- 2 cups whipping cream
- Salt and pepper
- calories 285
- caloriesfromfat 60 %
- protein 11 g
- fat 19 g
- satfat 11 g
- carbohydrate 19 g
- fiber 2.5 g
- sodium 721 mg
- cholesterol 78 mg
How to Make It
Scrub mussels in cool water and pull off beards; discard any whose shells don't close when tapped. In an 8- to 10-quart pan, combine mussels and wine; bring to a boil over high heat. Cover and simmer over medium heat until mussels open, 5 to 8 minutes. Pour into a colander set in a large bowl to collect juices. Let mussels stand until cool enough to touch.
Meanwhile, peel potatoes and cut into 1/2-inch cubes. Peel and chop onion. Rinse celery and cut into 1/2-inch pieces.
In the pan used for mussels, melt butter over medium heat. Add onion and celery; stir often until onion is limp, 6 to 8 minutes. Add curry powder and basil; stir until spices become more fragrant, about 30 seconds.
Pour mussel juices from bowl into pan. Add tomato sauce, cream, and potatoes. Turn heat to high; when mixture is boiling, cover, reduce heat to low, and simmer, stirring occasionally, until flavors are well blended, about 30 minutes.
Meanwhile, remove mussels from shells; discard shells.
Add mussels to soup; cover and simmer just until mussels are hot, 3 to 5 minutes. Add salt and pepper to taste. Ladle into bowls.