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    PrimaRecipes --> Appetizers, Seafood

    recipe title: Curry Cream Mussels
    category: Appetizers, Seafood
    keywords: Seafood
    servings: 4
          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.

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