Cream Of Mussel Soup
|Small black mussels||1 Kilogram, prepared|
|Dry white wine||250 Milliliter (1 Cup)|
|Green onions||8 , finely chopped|
|Curry powder||1⁄2 Teaspoon|
|Plain flour||35 Gram (1/4 Cup)|
|Vegetable stock||250 Milliliter (1 Cup)|
|Water||500 Milliliter (2 Cup)|
|Tomato paste||1 Tablespoon|
|Cream||180 Milliliter (3/4 Cup)|
|Finely chopped fresh dill||1 Tablespoon|
Combine mussels and wine in large pan, cover, bring to boil; simmer, covered, about 5 minutes or until mussels open.
Discard any unopened mussels.
Drain mussels over medium heatproof bowl; reserve liquid.
Heat butter in large pan; cook onion and curry powder until onion is soft.
Add flour; cook, stirring, about 2 minutes or until mixture thickens and bubbles.
Gradually stir in reserved liquid, stock, the water and paste; stir until mixture boils and thickens.
Return mussels to pan with cream and dill; simmer, stirring, until heated through.