Title: Curry cream mussels
 Categories: Appetizers, Seafood
      Yield: 4 servings
 
      2 lb Mussels, cleaned
    2/3 c  Water
    2/3 c  Dry cider
      3    Sprigs fresh thyme
      1    Garlic clove, crushed
      2 tb Butter
      3    Shallots, finely chopped
      1    Stalk celery, finely chopped
      1 tb Curry Powder
      1 tb All-purpose flour
    1/4 c  Half-and-half
    1/4 c  Mayonnaise
           Fresh dill sprigs (opt)
           Hot crusty bread
 
  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.