Curry Cream Mussels

• 2 pounds mussels cleaned
• 23 cup water
• 23 cup apple cider dry
• 3 each thyme sprigs fresh
• 1 each garlic cloves crushed
• 2 tablespoons butter
• 3 each shallots chopped
• 1 each celery stalks chopped
• 1 tablespoon curry powder
• 1 tablespoon flour, all-purpose
• 1/4 cup light cream (half&half)
• 1/4 cup mayonnaise

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

mussels, water, apple cider dry, thyme, garlic, butter, shallots, celery, curry powder, flour, light cream, mayonnaise

Taken from recipeland.com/recipe/v/curry-cream-mussels-39676 (may not work)