Cream Of Mussel Soup - cooking recipe

Ingredients

2 1/4 lb small black mussels, scrubbed, beards removed
1 cup dry white wine
4 1/2 tbsp butter
8 None spring onions, finely chopped
1/2 tsp curry powder
1/4 cup all-purpose flour
1 cup vegetable stock
1 tbsp tomato puree
3/4 cup heavy cream
1 tbsp finely chopped fresh dill

Preparation

Place mussels and wine in large saucepan. Cover and bring to a boil. Reduce heat and simmer for 5 mins, or until mussels open (discard any that do not open). Drain mussels, reserving liquid.
Heat butter in a large saucepan. Cook onions and curry powder until onions are soft. Add flour and cook, stirring, for 2 mins, or until mixture thickens and bubbles. Gradually stir in reserved liquid, stock, tomato puree and 2 cups water. Cook, stirring, until mixture boils and thickens. Add mussels, cream and dill. Simmer, stirring, until heated through.