Steamed Mussels With Curry and Lemongrass

• 1 cup dry white wine
• 1 cup heavy cream
• 2 garlic cloves, minced
• 1 tablespoon shallot, minced
• 1 stalk lemongrass (lower 6 inches only)
• 2 teaspoons curry powder
• 1 12 lbs mussels, scrubbed well in several changes of water and beards pulled off
• 1 tablespoon scallion, thinly sliced
• 1 tablespoon unsalted butter

1. In a 5- to 6-quart heavy kettle bring wine and cream to a boil with garlic, shallot, lemongrass, and curry powder.
2. Add mussels and cook, covered, over moderately high heat 4 to 6 minutes, or until opened, discarding any unopened ones and lemongrass.
3. Using a slotted spoon divide mussels among 4 bowls.
4. Add to liquid remaining in kettle scallion, butter, and salt and pepper to taste, stirring until butter is incorporated, and spoon over mussels.

white wine, heavy cream, garlic, shallot, stalk, curry powder, mussels, scallion, unsalted butter

Taken from www.food.com/recipe/steamed-mussels-with-curry-and-lemongrass-479652 (may not work)