Curry Cream Mussels

Directions

Place cleaned mussels in a saucepan with water, cider, thyme and garlic.

Cover and cook over high heat, shaking pan frequently, 6 to 7 minutes or until shells open.

Discard any mussels which remain closed. Cool mussels in liquid.

Drain off cooled liquid, strain through a fine sieve and reserve.

Discard thyme.

Remove a half shell from each mussel and arrange mussels on 4 serving plates.

Melt butter in a saucepan.

Add shallots and celery and cook gently 5 minutes.

Add Curry Powder and flour and cook 1 minute. Stir in 1 cup of reserved liquid.

Bring to a boil, stirring constantly. Cover and cook gently 10 minutes, stirring frequently.

Cool. Stir in half-and-half and mayonnaise and mix well.

Spoon sauce over mussels and garnish with dill sprigs, if desired.

Serve with bread.