Ingredients Jump to Instructions ↓

  1. 2 lb Mussels, cleaned Fresh dill sprigs (opt)

  2. 1/4c Mayonnaise

  3. 1/4c Half-and-half

  4. 1 tb All-purpose flour

  5. 1 tb Curry Powder

  6. 1 Stalk celery, finely chopped

  7. 3 Shallots, finely chopped

  8. 2 tb Butter

  9. 1 Garlic clove, crushed

  10. 3 Sprigs fresh thyme

  11. 3/4c Dry cider

  12. 3/4c Water Hot crusty bread

Instructions Jump to Ingredients ↑

  1. + Directions : 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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