Scrub the mussels to remove any dirt

Pull off the beards (a twisted fiber connected to the shell)

Discard any mussels that are open

In a large pot, combine the mussels with the wine and 2 table- spoons of the oil

Cover, bring to a boil, and steam the mussels over high heat for 5 minutes, or until the shells have opened

Discard any unopened mus- sels

Remove the mussels from the shells

Strain the liquid through a fine sieve

Reserve the broth. In a medium-size saucepan, heat the remaining 2 tablespoons olive oil

Add curry, shallots and mushrooms

Saute, stirring constantly, until the shallots and mushrooms soften slightly

Add some reserved mussel broth at intervals stirring and allowing to reduce

When all the broth has been added, and the amount of liquid has reduced to 1 to 1 1/2 cups, add the chopped tomatoes

Cook for 2 minutes, stirring constantly

Fold in the mussels and add cream to the desired consistency

Toss gently with hot pasta such as tomato spirals or tiny seashells

Serves 4.