Curry Cream Mussels

Ingredients

2 mussels
160 ml water
170 gr dry cider
3 sprigs thyme
1 garlic clove
9 gr butter
3 shallots
1 stalk celery
2 gr curry powder
3 gr all purpose flour
60 ml mayonnaise
1/2 shell from mussel
4 plates

Instructions

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.