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.