96 Mussels; scrubbed clean
– and beards removed 1/4 c Dry white wine
1 tb Curry powder
1 tb Finely minced garlic
1 c Chopped tomatoes
– (Peeled and seeded) 1/2 tb Chopped fresh dill; -=OR=-
1/4 ts -Dried dill
1/2 c Whipping cream
Salt COMBINE MUSSELS, wine, curry powder, garlic and tomatoes in 3-quart pan. Cover and bring to boil over high heat. (If using dried dill, add it now.) Uncover, add cream and continue to boil until mussels open, about 5 minutes or more, depending on size of mussels. Discard any unopened mussels. Season to taste with salt (and fresh dill, if using). Arrange mussels in bowls and pour in broth.