Mussels in Curry Cream Sauce

Ingredients

• 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

Directions

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.