Steamed Mussels with Curry and Lemongrass

• 1 cup dry white wine
• 1 cup heavy cream
• 2 garlic cloves, minced
• 1 tablespoon minced shallot
• 1 stalk fresh lemongrass* (lower 6 inches only), outer leaves discarded and root ends trimmed, cut into 1-inch pieces
• 2 teaspoons curry powder
• 1 1/2 pounds black mussels (preferably cultivated), scrubbed well in several changes of water and beards pulled off
• 1 tablespoon thinly sliced scallion
• 1 tablespoon unsalted butter
• *available at Asian markets and some specialty foods shops

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, fresh lemongrass, curry powder, black mussels, scallion, unsalted butter, markets

Taken from www.epicurious.com/recipes/food/views/steamed-mussels-with-curry-and-lemongrass-11448 (may not work)