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