Instructions: 1. Place wine, chilli paste, lemon juice and garlic in a large saucepan and bring to the boil. Add mussels. Cook for 5 minutes. Discard any unopened mussels. Remove mussels from liquid and set aside.

2. Strain liquid through a fine sieve and return to a clean pan. Stir cream into wine mixture and bring to the boil. Reduce heat and simmer for 10 minutes

3. Remove mussel meat from shells and stir into soup mixture. Add dill and season with black pepper. Serve immediately.

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