Curry Cream Mussels

• 4 plates (serving)
• 3 sprigs thyme (fresh)
• 3 shallots
• 2 mussels
• 1 garlic clove
• 1 stalk celery
• 1/2 shell from mussel
• 170 gr dry cider
• 160 ml water
• 60 ml mayonnaise