Innkeeper's Mussel Chowder

A regional Pacific Northwest recipe. This will give you 8-10 first course servings. Posted for Zaar World Tour III

• Ready In: 1 hr 10 mins
• Serves: 8-10

Ingredients

• 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

Directions

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