Cream of Mussel Soup

1 kg mussels

1 cup dry white wine

60gr butter

8 shallots, chopped

½ tsp. curry powder

¼ cup plain flour

3 cups water

1 tbsp. tomato paste

1 large vegetable stock cube

¾ cup cream

1 tbsp. fresh chopped dill

• Combine mussels and wine in large saucepan, bring to boil, cover, and simmer for 3 minutes.

• Remove mussels as they open.

• Strain cooking liquid and reserve.

• Melt butter in a large saucepan, add shallots and curry powder, cook for 2 minutes or until shallots are soft.

• Stir in flour, stir constantly over medium heat for 2 minutes.

• Remove from heat; gradually add reserved liquid, water, tomato paste and stock cube.

• Return to heat, stir constantly over high heat until mixture boils and thickens.

• Add cream, dill and mussels.

• Heat through without boiling.