Mussel and Carrot Soup

1. 1

   Heat oil in a 6-quart heavy pot over moderate heat until hot but not smoking, then cook shallots, ginger, garlic, and curry powder, stirring, until shallots are golden, about 2 minutes.

2. 2

   Stir in wine, tarragon, and mussels and cook, covered, until mussels just open wide, checking frequently after 3 minutes and transferring opened mussels to a bowl.

3. 3

   (Discard any mussels that remain unopened after 6 minutes.)

4. 4

   Add stock, carrot juice, and clam juice to pot and bring to a simmer, stirring occasionally.

5. 5

   Whisk lime juice into sour cream in a small bowl.

6. 6

   Add lime mixture in a stream to soup, whisking until smooth, then season with salt and pepper.

7. 7

   Return mussels to pot and cook over low heat, stirring occasionally, until just heated through (do not let boil).

* Per serving · 4 servings · Values may vary.