Instructions: 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.

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