2 lb Mussels, cleaned
2/3 cup Water
2/3 cup Dry cider
3 Sprigs fresh thyme
1 Garlic clove, crushed
2 tbsp Butter
3 Shallots, finely chopped
1 Stalk celery, finely chopped
1 tbsp Curry Powder
1 tbsp All-purpose flour
1/4 cup Half-and-half
1/4 cup Mayonnaise
Fresh dill sprigs (opt)
Hot crusty bread
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Place cleaned mussels in a saucepan with water, cider, thyme and garlic. Cover and cook over high heat, shaking pan frequently, 6-7 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.
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