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.