Curry Cream Mussels

Ingredients:

• 2 lb Mussels, cleaned
• 2/3 c Water
• 2/3 c Dry cider
• 3 Sprigs fresh thyme
• 1 Garlic clove, crushed
• 2 T Butter
• 3 Shallots, finely chopped
• 1 Stalk celery, finely chopped
• 1 T Curry Powder
• 1 T All-purpose flour
• 1/4 c Half-and-half
• 1/4 c Mayonnaise
• Fresh dill sprigs (opt)
• Hot crusty bread

Preparation:

• 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.