Cream Of Mussel Soup

1. 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. 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.

* Per serving · 4 servings · Values may vary.

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