1/2 cup minced shallots
2 tablespoons minced garlic
1 1/2 cups dry white wine
1 cup heavy cream
1 teaspoon curry powder
32 mussels – cleaned and debearded
1/4 cup butter
1/4 cup minced parsley
1/4 cup chopped green onions
In a large saucepan, cook shallots and garlic in simmering wine until translucent.
Stir in cream and curry powder. When sauce is heated through, add mussels. Cover, and steam mussels for a few minutes, until their shells open wide. With a slotted spoon, transfer steamed mussels to a bowl, leaving the sauce in the pan. Discard any unopened mussels.
Whisk butter into the cream sauce. Turn heat off, and stir in parsley and green onions. Serve immediately.