Innkeeper'S Mussel Chowder - cooking recipe

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

Preparation

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.