We first had these mussels at a harbor side restaurant in the town of Douarnenez in the Bretagne (France). The curry gives them an unusual twist, it is my favourite way to have mussels now.
Serve with baguette to mop up the sauce (must be good and crunchy, just like in France!) or with a side of oven fries like the Belgians love to do.
1/2 cup minced shallots
2 tbsp minced garlic
2 tbsp butter
1 1/2 cups dry white wine
1 cup heavy cream (or half and half)
1 tsp curry powder loosely packed, no more than that so the taste is not overpowering
4 pounds mussels – cleaned and debearded, broken ones discarded
1/4 cup minced flatleaf parsley
1/4 cup chopped green onions
In a large saucepan, cook shallots and garlic in the melted tbsp of butter until translucent. Add the wine and continue simmering a few minutes.
Stir in cream and curry powder. When sauce is heated through, add mussels. Cover, and steam mussels for about 5-6 minutes stirring occasionally, until their shells open wide. With a slotted spoon, transfer steamed mussels to a prewarmed bowl, leaving the sauce in the pan. Discard any unopened mussels.
Stir parsley and green onions into the sauce remaining in the pot and pour over the mussels. Serve immediately with a good bagutte or oven fries.