Cream Of Mussel Soup

• 2 1/4 lb small black mussels, scrubbed, beards removed
• 1 cup dry white wine
• 4 1/2 tbsp butter
• 8 None spring onions, finely chopped
• 1/2 tsp curry powder
• 1/4 cup all-purpose flour
• 1 cup vegetable stock
• 1 tbsp tomato puree
• 3/4 cup heavy cream
• 1 tbsp finely chopped fresh dill

1. Place mussels and wine in large saucepan. Cover and bring to a boil. Reduce heat and simmer for 5 mins, or until mussels open (discard any that do not open). Drain mussels, reserving liquid.
2. Heat butter in a large saucepan. Cook onions and curry powder until onions are soft. Add flour and cook, stirring, for 2 mins, or until mixture thickens and bubbles. Gradually stir in reserved liquid, stock, tomato puree and 2 cups water. Cook, stirring, until mixture boils and thickens. Add mussels, cream and dill. Simmer, stirring, until heated through.

black mussels, white wine, butter, spring onions, curry powder, allpurpose, vegetable stock, tomato, heavy cream, dill

Taken from recipes-plus.com/api/v2.0/recipes/32341 (may not work)