xiaoxl/recipe_data huggingface dataset:
Halloumi and Sprout Salad


Ingredients:
halloumi cheese, lemon, juice and zest of, flour, olive oil, shallot, potato, garlic, olive oil

Directions:
heat oil in medium sauce pan.
remove casings from sausage and add to pan.
sautee while "crushing" with the back of a wooden spoon, about 5 minutes.
add shallots and garlic, cook until fragrant, aprox 1 minute.
deglaze the pan with chicken stock.
add potatoes and sprouts and season to taste.
reduce heat and allow to simmer uncovered until most of the liquid is gone (aprox 20-30 minutes, adding more liquid if potatoes are not fully cooked].
add italian dressing at the last moment and just heat through.
in small mixing bowl add flour, lemon zest, salt and pepper and set aside.
in another small sauce pan, heat oil over medium high heat.
dredge haloomi slices in flour mixture and add to pan.
sautee cheese (2 minutes per side or until golden brown and slightly soft].
add lemon juice.
spoon 4 mounds of sprout mixture on the centre of 4 plates.
using a spatula, place cheese on top of each mound.
serve and wait for the ooohhhs and aaahhhhs.
Ginger Swordfish
Category: world-cuisine
By Jessie

This marinade is absolutely delicious on swordfish steaks. Try it out and enjoy!

Ingredients:
¾ cup teriyaki sauce
⅔ cup dry sherry
4 teaspoons minced garlic
2 teaspoons minced fresh ginger root
1 teaspoon sesame oil
6 (6 ounce) swordfish steaks

Directions:
In a large saucepan combine teriyaki sauce, sherry, garlic, ginger, and sesame oil. Bring to a boil. Set the marinade aside to cool for 10 minutes. Place fish in a shallow baking dish. Pour 1/2 of the marinade over the fish. Flip the fish over and pour the remaining marinade on the fish. Coat entire fish with marinade. Refrigerate the fish for 1 1/2 hours, turning the fish over often. Grill the fish over medium-high heat for 4 minutes. Flip the fish over and grill it another 4 minutes. Fish should flake easily with a fork when done. Serve hot!

Prep time: 5 mins
Cook time: 15 mins
Total time: 1 hr 50 mins
Yields: 6 steaks

Calories: 271
Fat: 7.6 g
Saturated fat: 2 g
Carbohydrates: 10.4 g
Sugars: 5.2 g
Dietary fiber: 0.1 g
Protein: 35.6 g
Cholesterol: 65.6 mg
Sodium: 1690.6 mg
Chef John's Kumquat Marmalade
Category: side-dish
By Chef John

If marmalade is not your favorite type of fruit preserve, it's most likely because of those bitter flavors from the white parts of whatever type of citrus was used. That is not an issue with this gorgeous kumquat marmalade.

Ingredients:
2 cups prepared kumquats
Zest and juice of 1 lemon
small pinch of cayenne
1 star anise (I removed it after 10 minutes of simmering)
1 cup white sugar
1 cup cold water

Directions:
Quarter kumquats lengthwise; cut off white center membrane and remove seeds. Slice quarters into small pieces. Place kumquats into a pot. Add lemon zest (white part only), lemon juice, pinch cayenne, star anise, sugar, and water. Mix together. Cover and let sit at room temperature 2 or 3 hours to allow fruit to macerate. Or you can refrigerate overnight. Place pot over medium-high heat and bring mixture to a simmer, stirring occasionally. Reduce heat to medium; cook and stir occasionally for 10 minutes. Continuing cooking and stirring often until mixture is thick enough so that if you scrape a spatula across the bottom of the pan, you can briefly see the bottom of the pan before marmalade spreads back out, 30 to 40 minutes. Mixture should reach a temperature of 215 to 220 degrees F (120 to 125 degrees C). Remove from heat and allow to cool slightly, 5 to 10 minutes. Spoon warm marmalade into sterilized jars. Cover and let cool to room temperature. Refrigerate until thoroughly chilled.

Prep time: 45 mins
Cook time: 45 mins
Total time: 3 hrs 30 mins
Yields: 2 cups

Calories: 34.9
Fat: 0.1 g
Carbohydrates: 8.9 g
Sugars: 7.6 g
Dietary fiber: 1.1 g
Protein: 0.3 g
Sodium: 1.7 mg
Down-Home Succotash


Ingredients:
bacon, fresh corn, lima beans, green pepper, onion, tomatoes

Directions:
In a large skillet, cook the bacon until it's crisp.
Put the bacon on paper towels and reserve 1 tbsp of drippings; add the corn, beans, green pepper and onion to the drippings; simmer for 10-15 minutes or until the vegetables are almost tender, adding water if necessary.
Stir in tomatoes and bacon; cook just until tomatoes are heated through.
Grilled Strip Steaks and Potatoes With Blue Cheese Butter


Ingredients:
salt, ground black pepper, unsalted butter, blue cheese, shallot, fresh parsley leaves, garlic clove

Directions:
Combine potatoes, 1 teaspoon salt, and 1 1/2 quarts cold water in large pot and bring to boil over high heat.
Reduce heat to medium and simmer until potatoes are barely tender, about 6 minutes.
Drain potatoes in colander, being careful not to break them.
Transfer potatoes to rimmed baking sheet coated with 1 tablespoon of oil.
Drizzle remaining tablespoon oil over potatoes and season with salt and pepper to taste and set aside.
Light grill and heat until grate is hot, about 5 minutes.
Generously sprinkle both sides of steaks with salt and pepper.
Cook, uncovered, over hottest part of grill until well browned on one side, about 3 minutes.
Turn steaks; grill until well browned on second side, 3 minutes.
Once browned, move steaks to cooler part of grill.
Continue grilling, uncovered, to desired doneness, 7 to 8 minutes more for rare (120 degrees on instant-read thermometer], 9 to 10 minutes for medium-rare on rare side (125 degrees], 11 to 12 minutes for medium-rare on medium side (130 degrees], or 12 to 13 minutes for medium (135 to 140 degrees]. Remove steaks from grill and let rest for 5 minutes.
Once steaks are moved to cooler part of grill, place potatoes on hotter part.
Cook, turning once, until grill marks appear and potato slices are cooked through, 6 to 8 minutes.
While meat and potatoes are cooking on the grill, prepare sauce by beating butter with large fork in medium bowl until light and fluffy.
Add cheese, shallot, parsley, garlic, 1/4 teaspoon salt, and 1/8 teaspoon pepper; set aside.
To serve, place one steak and some of potatoes. Top each steak with 2 tablespoons butter mixture and serve immediately.
Chef John's Tarragon Aioli
Category: side-dish
By Chef John

The beauty of aioli made in the traditional method with a mortar and pestle is that a small amount of garlic can flavor a large amount of mayo. Also, this real aioli is so strong and powerful that you don't need half a cup of mayo on your grilled fish. Just a teaspoon of my version is so intense it will fully flavor a whole piece of meat or pile of veggies.

Ingredients:
2 cloves garlic, sliced
1 pinch kosher salt
1 tablespoon chopped fresh tarragon
½ cup mayonnaise
2 teaspoons fresh lemon juice
1 pinch cayenne pepper, or to taste

Directions:
Crush garlic and salt together in a mortar with a pestle; add tarragon and continue crushing with the pestle until tarragon is pulverized. Stir mayonnaise and lemon juice into garlic-tarragon mixture until aioli is smooth; season with cayenne pepper.

Prep time: 15 mins
Total time: 15 mins
Yields: 8 servings

Calories: 100.6
Fat: 10.9 g
Saturated fat: 1.6 g
Carbohydrates: 0.9 g
Sugars: 0.2 g
Protein: 0.2 g
Cholesterol: 5.2 mg
Sodium: 128.3 mg
Prosciutto Pasta


Ingredients:
prosciutto, garlic cloves, rosemary, olive oil, butter, parmesan cheese, fresh ground pepper

Directions:
Cook tortellini to package instructions., In a fry pan on med-high heat cook garlic and rosemary in oil until fragrant., Cut up the prosciutto into small strips., Add to garlic and rosemary.  Cook until browned., Add the butter and cheese., Take off heat and toss with the tortellini., Garnish with black pepper and more parmesan cheese.
Prosciutto Wrapped Endive W/ Balsamic Fig Reduction - Rachael Ra


Ingredients:
Belgian endive, prosciutto, extra virgin olive oil, dried figs

Directions:
Trim the heads of endive, and quarter them lengthwise.
Cut the sliced prosciutto in half on an angle across the center.
Over medium-high temperature, heat a grill pan or large skillet.
Season the prepared endive with salt and freshly ground pepper (I like tricolor peppercorns].
Wrap each endive with a piece of sliced prosciutto, then brush each with the extra-virgin olive oil.
Saute each on the grill pan or large skillet for 7 to 8 minutes, turning every couple of minutes, until the prosciutto is nicely crispy and the endive pieces are tender.
While the vegetables and ham are cooking, begin the reduction sauce:  place the chopped figs and vinegar into a saucepan and bring to a boil.
Reduce heat to medium and simmer sauce for 5 to 7 minutes, or until the figs are soft and the vinegar is nicely thick and syrupy.
When endives are done, place attractively on a serving dish and drizzle the fig and balsamic reduction over them.
Serve and enjoy!
Drunken Sweet Potato Pie


Ingredients:
canned sweet potatoes, sugar, salt, ground cinnamon, ground nutmeg, eggs, evaporated milk, butter, spiced rum, vanilla extract

Directions:
Heat oven to 400°F.
Place pie crust in 9 1/2" deep dish pie pan; crimp edges.  Line crust with foil, fill with pie weights.  Bake 15 - 20 minutes or until pale brown on edges and set.  Remove foil and weights.  Cool on wire rack.
Increase oven temperature to 425°F  Mash sweet potatoes in medium bowl.  Place in large bowl, along with sugar, salt, cinnamon and nutmeg;  beat at medium speed until combined. Add eggs one at a time, beating just until blended.  At low speed, beat in evaporated milk, butter, rum and vanilla until smooth.
Pour mixture into crust.  Cover edge of crust with foil and bake at 425F for 10 minutes.  Reduce oven temperature to 300F and bake 50-60 minutes or until knif inserted in center comes out clean.
Cool completely before cutting.
Paradise Island Bean Burgers


Ingredients:
black beans, cooked brown rice, garlic clove, leeks, sweet potatoes, chili powder, oregano, basil, cumin, salt, olive oil

Directions:
Mix all ingredients except oil and buns in a large bowl.  Coat clean hands with olive oil to mix.  Divide mixture into fourths and shape into patties.
Heat grill pan over medium flame and coat lightly with oil.  Add patties and cook 5 minutes per side or until golden and crispy.  Serve on buns and dress with your favorite condiments.
Ww Weight Watchers Sweet & Sour Pork


Ingredients:
unsweetened pineapple chunks, water, brown sugar, cornstarch, table salt, low sodium soy sauce, green peppers, onion, cooked brown rice

Directions:
Heat a nonstick skillet coated with cooking spray over medium-high heat.
Add pork and cook until golden brown, about 8 to 10 minutes; remove from skillet and set aside. Drain any remaining fat from skillet.
Drain pineapple chunks, reserving juice; set aside.
Combine water, vinegar, sugar, cornstarch, salt, soy sauce and reserved pineapple juice in a small bowl; add to skillet and cook until sauce is slightly thickened, about 2 minutes. Add pork; cook covered over low heat until meat is tender, stirring occasionally, about 30 minutes.
Add peppers, onion and pineapple chunks; cook 5 minutes. Serve over rice. Yields about 1 cup of pork and 1/2 cup of rice per serving.
Tatertot Casserole
Category: main-dish
By barryzimm

Quick and easy casserole everyone will love.

Ingredients:
1 pound ground beef
1 pinch salt and ground black pepper to taste
1 (10.75 ounce) can  condensed cream of mushroom soup
2 cups shredded Cheddar cheese
1 (16 ounce) package frozen tater tots

Directions:
Preheat oven to 350 degrees F (175 degrees C). Cook and stir ground beef in a large skillet over medium heat until no longer pink and completely browned, 7 to 10 minutes; season with salt and black pepper. Stir cream of mushroom soup into the cooked ground beef; pour the mixture into a 9x13-inch baking dish. Layer tater tots evenly over the ground beef mixture; top with Cheddar cheese. Bake until tater tots are golden brown and hot, 30 to 45 minutes.

Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Yields: 8 servings

Calories: 345.1
Fat: 23.8 g
Saturated fat: 10.2 g
Carbohydrates: 16.9 g
Sugars: 1 g
Dietary fiber: 1.3 g
Protein: 18.5 g
Cholesterol: 65.1 mg
Sodium: 700.2 mg
Lemon Bars


Ingredients:
butter, powdered sugar, flour, sugar, lemon juice

Directions:
Mix together butter powdered sugar and flour until crumbly.  Spread in 9x13 pan thinly.  Bake 350 degrees for 20 minutes.
Beat together sugar and lemon juice.  Pour mixture over crust and bake 25 minutes.  Cool and sprinkle with powdered sugar.  Cut into bars.
7-Up Pound Cake


Ingredients:
butter, margarine, sugar, eggs, cake flour

Directions:
Preheat oven to 300F and grease/flour a tube pan.
Cream butter and sugar together until light and fluffy.
Add eggs one at a time, beating after each one.
Add flour alternating with 7-Up; stir in lemon  flavoring.
Bake in prepared pan until cake tests done, approximately an hour.
Baked Potato Pizza
Category: appetizers-and-snacks
By Brent BeSaw

Perfect for Super Bowl parties or any other gathering, this pizza is loaded with bacon, green onions, cheese, and sour cream. It tastes just like a baked potato!

Ingredients:
3  potatoes
6 slices bacon
1 (6.5 ounce) package pizza crust mix
½ cup water
¼ cup olive oil
1 tablespoon butter, melted
¼ teaspoon garlic powder
¼ teaspoon dried Italian seasoning
½ cup sour cream
½ cup Ranch dressing
3  green onions, chopped
1 ½ cups shredded mozzarella cheese
½ cup shredded Cheddar cheese

Directions:
Preheat an oven to 450 degrees F (230 degrees C). Scrub and dry potatoes, then prick several times with a fork and place onto a baking sheet. Bake in preheated oven until potatoes are easily pierced with a fork, 50 minutes to 1 hour. Remove, cool, and peel. Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; crumble. Preheat oven to 400 degrees F (205 degrees C). Lightly grease a pizza pan. Mix pizza crust mix, water, and oil in a large bowl with a fork until ingredients combine. When dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Let stand for 5 minutes. Shape dough into a flat circle and place on pizza pan. Build up edges slightly. Bake pizza dough in preheated oven until crust is firm and begins to brown, 5 to 6 minutes. Toss butter with garlic powder, Italian seasoning, and potatoes in a large bowl. Combine sour cream and ranch dressing in a small bowl; spread over crust. Top with potato mixture, bacon, onions, mozzarella cheese, and Cheddar cheese. Bake in preheated oven until cheese is melted and lightly browned, 15 to 20 minutes. Let stand 5 minutes before cutting.

Prep time: 25 mins
Cook time: 1 hr 20 mins
Total time: 1 hr 50 mins
Yields: 8 servings

Calories: 440.3
Fat: 28.2 g
Saturated fat: 9.5 g
Carbohydrates: 32.5 g
Sugars: 2.7 g
Dietary fiber: 2.5 g
Protein: 14.4 g
Cholesterol: 42.7 mg
Sodium: 626.5 mg
Buss up Shut (Paratha Roti)


Ingredients:
flour, ghee, butter, baking powder, salt, water

Directions:
Sift and mix the flour, baking powder and salt. Add enough of water.
Knead to a soft dough and form four loyas or balls and leave to "rest" for about 15 - 30 minutes.
Roll out the dough after "resting".
Spread butter or ghee and sprinkle with flour.
Make a cut from the center out to the edge and roll making a cone.
Press the peak and flatten the center of the cone. Leave to "rest" about 15 - 30minutes.
Afterward, roll out on a floured board.
Using the flat side of a cup or other utensil, dip into butter or ghee and coat an already hot tawah.
Place the dough onto the tawah.
Spread the ghee or butter on one side using the flat edge of the cup, then turn over onto the other side to cook.
Spread butter or ghee on the other side the same way.
When cooked on both sides use a dabla to break up the roti to give the ripped up, flaky appearance.
You can alternatively, wrap the roti in a clean cloth and beat with your hands or bailna.
The finished buss up shut ready to be served.
Mediterranean Fish Chowder


Ingredients:
water, onion, fennel seed, garlic clove, salt, ground turmeric, fresh ground pepper, bay leaf, potato, carrot, zucchini, cod fish fillets, halibut fillet, dry white wine

Directions:
Bring water to a boil in a medium saucepan.  Add onion, fennel seed, garlic, salt, turmeric, pepper, bay leaf and potatoes.  Bring to a boil; reduce heat and simmer, covered, about 15 minutes.  Add carrots; simmer 3 minutes.  Add zucchini; simmer another 5 minutes, until vegetables are tender.
Remove 1 cup of the vegetables and broth and puree in a blender.  Return puree to thicken soup;  Add fish and wine.  Simmer, covered just until fish is opaque, about 1 minute.
Remove bay leaf and serve with Italian or sourdough bread.
Honey-And-Spice-Glazed Chicken


Ingredients:
honey, garlic cloves, fresh lemon juice, Dijon mustard, sweet paprika, cayenne pepper, chicken breast halves

Directions:
Preheat the oven to 425°.
In a small bowl, stir together the honey, garlic, lemon juice, mustard, paprika and cayenne.
Put the chicken breasts on a rimmed baking sheet.
Using a sharp knife, make 2 deep slashes in each breast.
Season the breasts with salt and black pepper, then brush most of the honey glaze all over them.
Bake for 15 minutes.
Brush the remaining honey glaze over the chicken breasts and bake for about 10 minutes longer, until just cooked through.
Remove the chicken breasts from the oven and preheat the broiler.
Brush the juices from the baking sheet onto the chicken and broil for about 1 minute, or until the chicken skin is crisp.
Mexican-Style Black Bean and Corn Salad
Category: salad
By smcvey

Economical with a Mexican flair.  Easy, easy, easy!

Ingredients:
1 (15 ounce) can black beans, rinsed and drained
2  avocados - peeled, pitted, and cut into small cubes
1 (8.75 ounce) can whole kernel corn, drained
1 small red bell pepper, diced
¾ cup picante sauce
½ cup chopped cilantro
¼  yellow onion, diced
2 tablespoons lemon juice
1 tablespoon olive oil
1 clove garlic, minced
½ teaspoon ground cumin

Directions:
Mix black beans avocado, corn, red bell pepper, picante sauce, cilantro, onion, lemon juice, olive oil, garlic, and cumin in a large bowl until ingredients are well integrated. Cover bowl with plastic wrap and refrigerate until salad is chilled, at least 1 hour.

Prep time: 15 mins
Cook time: 1 hr
Total time: 1 hr 15 mins
Yields: 8 servings

Calories: 183.4
Fat: 9.6 g
Saturated fat: 1.4 g
Carbohydrates: 22.2 g
Sugars: 2.8 g
Dietary fiber: 8.4 g
Protein: 5.7 g
Sodium: 446.8 mg
Baked Pasta
Category: world-cuisine
By Lisa Stinger

My children request this recipe often!

Ingredients:
1 (16 ounce) package dry pasta
1 pound lean ground beef
3 cloves garlic, minced
2 (15 ounce) cans tomato sauce
12 ounces brown gravy
½ cup half-and-half
½ cup grated Parmesan cheese
1 teaspoon dried oregano
1 teaspoon dried basil
1 cup shredded mozzarella cheese

Directions:
In a Dutch oven or large frying pan, cook and stir ground beef until brown.  Add garlic, tomato sauce, gravy, cream, Parmesan cheese, oregano and basil.   Simmer for 30 minutes. Meanwhile, cook pasta in a large pot of boiling water until al dente. Drain. Combine the cooked ziti and the sauce, and spread  into a greased 9x13 baking dish.  Sprinkle with mozzarella cheese. Bake at 350 degrees F (175 degrees C) for 20 to 30 minutes, until bubbly.

Yields: 8 servings

Calories: 490.4
Fat: 21.3 g
Saturated fat: 9.6 g
Carbohydrates: 49 g
Sugars: 6.9 g
Dietary fiber: 3.2 g
Protein: 25.8 g
Cholesterol: 132.5 mg
Sodium: 1020.7 mg
Instant Pot® Chicken Posole Verde
Category: soups-stews-and-chili
By Soup Loving Nicole

You can have posole without having to stand over the stove for hours. Let your multi-functional pressure cooker do the work for you. Garnish with avocado slices, lime wedges, sliced radish, jalapeno slices, and/or tortilla strips.

Ingredients:
1 pound tomatillos, husked and chopped
1 large poblano pepper, seeded and chopped
1 large jalapeno pepper, seeded and chopped
1 small bunch fresh cilantro, stems removed
1  lime, juiced
2 cloves garlic, minced
2 tablespoons olive oil
2 pounds skinless, boneless chicken breast, cubed
1 small onion, chopped
2 teaspoons Mexican oregano
1 teaspoon ground cumin
3 (15.5 ounce) cans white hominy, drained
3 cups chicken broth

Directions:
Combine tomatillos, poblano pepper, jalapeno pepper, cilantro, lime juice, and garlic in a blender; blend until smooth. Set salsa verde aside. Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add olive oil, chicken, onion, oregano, and cumin; cook for 5 minutes. Add salsa verde, hominy, and chicken broth. Stir to combine. Close and lock the lid. Select Manual function according to manufacturer's instructions; set timer for 20 minutes. Allow 15 minutes for pressure to build. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Ladle posole into bowls.

Prep time: 20 mins
Cook time: 40 mins
Total time: 1 hr 5 mins
Yields: 8 servings

Calories: 384.6
Fat: 15.8 g
Saturated fat: 3.4 g
Carbohydrates: 37.2 g
Sugars: 6.5 g
Dietary fiber: 6.5 g
Protein: 22.9 g
Cholesterol: 66.9 mg
Sodium: 996.7 mg
Simple Pasta Salad Dressing
Category: side-dish
By Caleb1993

A simple-to-make pasta salad dressing, based on the ingredient list found on a box of pasta salad mix. My recipe is almost identical to the Italian-style pasta salad that comes from a box, but it tastes better.

Ingredients:
½ cup canola oil
½ cup white vinegar
6 tablespoons corn syrup
2 tablespoons lemon juice
2 tablespoons minced fresh onion
1 clove garlic, chopped
1 tablespoon grated Parmesan cheese
½ teaspoon salt
½ teaspoon dried parsley
½ teaspoon dried basil
½ teaspoon red pepper flakes

Directions:
Blend canola oil, vinegar, corn syrup, lemon juice, onion, garlic, Parmesan cheese, salt, parsley, basil, and red pepper flakes in a blender until smooth, about 30 seconds.

Prep time: 10 mins
Total time: 10 mins
Yields: 1 pint

Calories: 231.5
Fat: 19 g
Saturated fat: 1.5 g
Carbohydrates: 16.9 g
Sugars: 5.8 g
Dietary fiber: 0.2 g
Protein: 0.5 g
Cholesterol: 0.7 mg
Sodium: 219.8 mg
Low Carb Chile Relleno Casserole


Ingredients:
whole green chilies, monterey jack pepper cheese, eggs, heavy cream, salt, cheddar cheese

Directions:
Grease an 8x8" baking pan.
Slice each chile along one long side and open flat.
Arrange half of the chiles in the bottom of the baking pan, skin side down, in a single layer.
Top with the pepper-jack cheese.
Arrange the remaining chiles over the cheese, skin side up.
Beat the eggs, cream and salt well.
Pour evenly over the chiles.
Top with the cheddar cheese.
Bake at 350Âº for 35 minutes, until golden brown.
Let stand 10 minutes before cutting.
Innkeeper's Mussel Chowder


Ingredients:
mussels, dry white wine, water, potato, onion, celery, butter, margarine, curry powder, dried basil, tomato sauce

Directions:
Scrub mussels in cool water and pull off beards; discard any whose shells don't close when tapped.
In an 8- to 10-quart pan, combine mussels and wine; bring to a boil over high heat. Cover and simmer over medium heat until mussels open, 5 to 8 minutes.
Pour into a colander set in a large bowl to collect juices.
Let mussels stand until cool enough to touch.
Meanwhile, peel potatoes and cut into 1/2-inch cubes.
Peel and chop onion. Rinse celery and cut into 1/2-inch pieces.
In the pan used for mussels, melt butter over medium heat.
Add onion and celery; stir often until onion is limp, 6 to 8 minutes.
Add curry powder and basil; stir until spices become more fragrant, about 30 seconds.
Pour mussel juices from bowl into pan.
Add tomato sauce, cream, and potatoes.
Turn heat to high; when mixture is boiling, cover, reduce heat to low, and simmer, stirring occasionally, until flavors are well blended, about 30 minutes.
Meanwhile, remove mussels from shells; discard shells.
Add mussels to soup; cover and simmer just until mussels are hot, 3 to 5 minutes.
Add salt and pepper to taste.
Ladle into bowls.