Curry Cream Mussels

Ingredients

2 lb mussels, cleaned 2/3 cup water 2/3 cup dry cider 3 sprigs fresh thyme 1 garlic clove, crushed 2 tbsp butter 3 shallots, finely chopped 1 stalk celery, finely chopped 1 tbsp curry powder 1 tbsp all-purpose flour 1/4 cup half-and-half 1/4 cup mayonnaise 1 fresh dill sprigs (opt) 1 hot crusty bread	Advertisements

Preparation
 
Place cleaned mussels in a saucepan with water, cider, thyme and
garlic. Cover and cook over high heat, shaking pan frequently, 6-7
minutes or until shells open. Discard any mussels which remain
closed. Cool mussels in liquid. Drain off cooled liquid, strain
through a fine sieve and reserve. Discard thyme. Remove a half shell
from each mussel and arrange mussels on 4 serving plates.

Melt butter in a saucepan. Add shallots and celery and cook gently 5
minutes. Add Curry Powder and flour and cook 1 minute. Stir in 1 cup
of reserved liquid. Bring to a boil, stirring constantly. Cover and
cook gently 10 minutes, stirring frequently. Cool. Stir in
half-and-half and mayonnaise and mix well. Spoon sauce over mussels
and garnish with dill sprigs, if desired. Serve with bread.

 

 
Servings: 4

 

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