Innkeeper's Mussel Chowder

By Sunset
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5 pounds mussels in shells

1 cup dry white wine or water

1 pound thin-skinned potatoes

1 onion (1/2 lb.)

1 stalk celery (3 oz.)

2 tablespoons butter or margarine

2 teaspoons curry powder

1 1/2 teaspoons dried basil

1 can (28 oz.) tomato sauce

2 cups whipping cream

Salt and pepper

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