2 lbs. mussels
1 cup dry white wine
2 oz. butter
8 green shallots, chopped
½ teaspoon curry powder
¼ cup all-purpose flour
3 cups water
1 tablespoon tomato paste
1 large vegetable stock cube, crumbled
¾ cup cream
1 tablespoon chopped fresh dill
Method: Combine mussels and wine in a large saucepan, bring to a boil, cover and simmer for 3 minutes (or microwave on high for two minutes), and remove mussels from pan as they open. Strain cooking liquid and reserve. Melt butter in large saucepan, add the shallots and curry powder, cook for two minutes (or a microwave on high for one minute). Remove from heat; gradually add reserved liquid, water, tomato paste, and stock cube.
Return to heat, stir constantly over high heat (or microwave, uncovered for about 13 minutes, stirring occasionally) until mixture boils and thickens. And cream, dill, and mussels. Heat, but don’t boil. Serves 4
Cooking Tip! Soup can be made several hours in advance. Keep covered in refrigerator add cream, dill, and mussels when reheating. Recipe not suited for freezing.