Serving Size: appetizers - 1 cup , entrees 2 cups

Storage: Store the live mussels in your refrigerator and cover with ice or a damp cloth to keep moist. They should not stand in water, so drain liquid
from the container daily.  Cook as soon as possible.

Preparation:

Steam mussels in a covered pot with the water or wine until they open.  Shuck them, reserving both the cooking liquid and the mussel meats.

Parboil the potatoes until halfway done. Drain.

Saute the onion and celery in the butter until the onions turn translucent.  Add the potatoes and toss to coat with butter. 

Over medium heat, add the tomato sauce, cream and reserved mussel liquid, stirring well.  Add basil, curry, salt and pepper.  Simmer for 35 minutes, stirring frequently from the bottom to prevent scorching.

Add mussels.  Heat through and serve.

Divide mixture between bowls and serve with your favorite bread, a salad, and a nice bottle of Chardonnay.

This recipe can also be changed to use 1/2 mussels and 1/2 manila clams, either way you are sure to enjoy it.