Curry Cream Mussels

Directions

1. 1
   Place cleaned mussels in a saucepan with water, cider, thyme and garlic.
2. 2
   Cover and cook over high heat, shaking pan frequently, 6 to 7 minutes or until shells open.
3. 3
   Discard any mussels which remain closed.
4. 4
   Cool mussels in liquid.
5. 5
   Drain off cooled liquid, strain through a fine sieve and reserve.
6. 6
   Discard thyme.
7. 7
   Remove a half shell from each mussel and arrange mussels on 4 serving plates.
8. 8
   Melt butter in a saucepan.
9. 9
   Add shallots and celery and cook gently 5 minutes.
10. 10
    Add Curry Powder and flour and cook 1 minute.
11. 11
    Stir in 1 cup of reserved liquid.
12. 12
    Bring to a boil, stirring constantly.
13. 13
    Cover and cook gently 10 minutes, stirring frequently.
14. 14
    Cool.
15. 15
    Stir in half-and-half and mayonnaise and mix well.
16. 16
    Spoon sauce over mussels and garnish with dill sprigs, if desired.
17. 17
    Serve with bread.