Title: Curry Cream Mussels
Categories: Appetizer Seafood
Yield: 4 Servings

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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