Innkeeper'S Mussel Chowder

• 5 lbs mussels, in shells
• 1 cup dry white wine or 1 cup water
• 1 lb thin-skinned potato
• 1 onion (1/2 lb.)
• 1 stalk celery (3 oz.)
• 2 tablespoons butter or 2 tablespoons margarine
• 2 teaspoons curry powder
• 1 1/2 teaspoons dried basil
• 1 (28 ounce) can tomato sauce
• 2 cups whipping cream
• salt and pepper

1. Scrub mussels in cool water and pull off beards; discard any whose shells don't close when tapped.
2. 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.
3. Pour into a colander set in a large bowl to collect juices.
4. Let mussels stand until cool enough to touch.
5. Meanwhile, peel potatoes and cut into 1/2-inch cubes.
6. Peel and chop onion. Rinse celery and cut into 1/2-inch pieces.
7. In the pan used for mussels, melt butter over medium heat.
8. Add onion and celery; stir often until onion is limp, 6 to 8 minutes.
9. Add curry powder and basil; stir until spices become more fragrant, about 30 seconds.
10. Pour mussel juices from bowl into pan.
11. Add tomato sauce, cream, and potatoes.
12. 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.
13. Meanwhile, remove mussels from shells; discard shells.
14. Add mussels to soup; cover and simmer just until mussels are hot, 3 to 5 minutes.
15. Add salt and pepper to taste.
16. Ladle into bowls.

mussels, white wine, thinskinned, onion, celery, butter, curry powder, basil, tomato sauce, whipping cream, salt

Taken from www.food.com/recipe/innkeepers-mussel-chowder-228579 (may not work)