||Curry Cream Mussels
2 lb Mussels, cleaned
2/3 c Water
2/3 c Dry cider
3 Sprigs fresh thyme
1 Garlic clove, crushed
2 tb Butter
3 Shallots, finely chopped
1 Stalk celery, finely chopped
1 tb Curry Powder
1 tb All-purpose flour
1/4 c Half-and-half
1/4 c Mayonnaise
Fresh dill sprigs (opt)
Hot crusty bread
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.