Innkeeper's Mussel Chowder

Ingredients

• 5 lbs mussels, in shells
• 1 cup dry white wine or water
• 1 lb thin-skinned potato
• 1 onion (1/2 lb.)
• 1 stalk celery (3 oz.)
• 2 tablespoons butter or 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. 1

   Scrub mussels in cool water and pull off beards; discard any whose shells don't close when tapped.

2. 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. 3

   Pour into a colander set in a large bowl to collect juices.

4. 4

   Let mussels stand until cool enough to touch.

5. 5

   Meanwhile, peel potatoes and cut into 1/2-inch cubes.

6. 6

   Peel and chop onion. Rinse celery and cut into 1/2-inch pieces.

7. 7

   In the pan used for mussels, melt butter over medium heat.

8. 8

   Add onion and celery; stir often until onion is limp, 6 to 8 minutes.

9. 9

   Add curry powder and basil; stir until spices become more fragrant, about 30 seconds.

10. 10

    Pour mussel juices from bowl into pan.

11. 11

    Add tomato sauce, cream, and potatoes.

12. 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. 13

    Meanwhile, remove mussels from shells; discard shells.

14. 14

    Add mussels to soup; cover and simmer just until mussels are hot, 3 to 5 minutes.

15. 15

    Add salt and pepper to taste.

16. 16

    Ladle into bowls.