Innkeeper's Mussel Chowder

Ingredients

• 2 tablespoons butter 
• 28 oz tomato sauce canned
• 3 oz celery 
• 2 teaspoons curry powder 
• 1.5 teaspoons basil dried
• 1 cup cooking wine dry white
• 0.5 lb onion 
• 1 pound thin-skinned potatoes 
• 8 servings salt and pepper 
• 5 pounds mussels in shells 
• 2 cups whipping cream 

Equipment

• bowl
• frying pan
• ladle
• colander

Directions

1. Scrub mussels in cool water and pull off beards; discard any whose shells don't close when tapped. 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.
2. Pour into a colander set in a large bowl to collect juices.
3. Let mussels stand until cool enough to touch.
4. Meanwhile, peel potatoes and cut into 1/2-inch cubes. Peel and chop onion. Rinse celery and cut into 1/2-inch pieces.
5. In the pan used for mussels, melt butter over medium heat.
6. Add onion and celery; stir often until onion is limp, 6 to 8 minutes.
7. Add curry powder and basil; stir until spices become more fragrant, about 30 seconds.
8. Pour mussel juices from bowl into pan.
9. Add tomato sauce, cream, and potatoes. 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.
10. Meanwhile, remove mussels from shells; discard shells.
11. Add mussels to soup; cover and simmer just until mussels are hot, 3 to 5 minutes.
12. Add salt and pepper to taste. Ladle into bowls.