Mussels are high in protein and low in fat and calories, so you can feel much better about bathing them in this delicious creamy wine infused soup and mopping up every last drop with some crusty bread.
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.
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