Prep 30 mins
Cook 40 mins
A regional Pacific Northwest recipe. This will give you 8-10 first course servings. Posted for Zaar World Tour III
- 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
- Scrub mussels in cool water and pull off beards; discard any whose shells don't close when tapped.
- 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.
- Pour into a colander set in a large bowl to collect juices.
- Let mussels stand until cool enough to touch.
- Meanwhile, peel potatoes and cut into 1/2-inch cubes.
- Peel and chop onion. Rinse celery and cut into 1/2-inch pieces.
- In the pan used for mussels, melt butter over medium heat.
- Add onion and celery; stir often until onion is limp, 6 to 8 minutes.
- Add curry powder and basil; stir until spices become more fragrant, about 30 seconds.
- Pour mussel juices from bowl into pan.
- Add tomato sauce, cream, and potatoes.
- 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.
- Meanwhile, remove mussels from shells; discard shells.
- Add mussels to soup; cover and simmer just until mussels are hot, 3 to 5 minutes.
- Add salt and pepper to taste.
- Ladle into bowls.
Fantastic! I made this for lunch, and we all really enjoyed it. Everything about it was quite tasty, but I think it was the curry that made this so remarkable. Thank you for sharing your recipe, Annacia. Made for Spring 2013 Pick-A-Chef.