Ingredients
Method
1.Scrub mussels; remove beards.
2.Place mussels and wine in large saucepan; cover, bring to a boil.Simmer about 5 minutes or until mussels open (discard any mussels that do not open). Drain mussels over medium heatproof bowl; reserve liquid.
3.Heat butter in large saucepan; 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.
4.Return mussels to pan with cream and dill; simmer, stirring, until heated through.
Use a stiff brush to scrub the mussels under cold water. Remove flour mixture from heat when adding liquid, to prevent lumps forming.
Note
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