Mussel Veloute with Curry

• 1 tablespoon unsalted butter
• 1 shallot, thinly sliced
• 1 cup good-quality dry white wine
• 2 pounds black mussels (about 60), scrubbed and debearded
• 1 cup heavy whipping cream
• 1 1/2 teaspoons Curry Powder
• 4 fresh chervil sprigs
• 4 fresh peppermint sprigs

1. Melt the butter in a heavy 5-quart pot over medium heat.
2. Add the shallot and saute until tender, about 2 minutes.
3. Add the wine; bring to a boil over high heat.
4. Stir in the mussels.
5. Cover and cook just until the mussels open, about 2 minutes.
6. Stir the mussels in the cooking liquid and cook for 2 minutes longer.
7. Discard any mussels that do not open.
8. Using tongs, transfer the mussels to a large bowl; cover loosely to keep them warm.
9. Strain the cooking liquid through a fine-mesh strainer and into a large glass measuring cup; discard the shallots.
10. Return the cooking liquid to the pot.
11. Add the cream and the Curry Powder.
12. Cover and steep for 5 minutes over low heat.
13. Divide the mussels and cooking liquid among 4 wide shallow bowls.
14. Garnish with the chervil and peppermint.
15. Serve immediately.

unsalted butter, shallot, white wine, black mussels, heavy whipping cream, curry, chervil sprigs, peppermint sprigs

Taken from www.cookstr.com/recipes/mussel-velouteacute-with-curry (may not work)