Ingredients
- 4 plates (serving)
- 3 sprigs thyme (fresh)
- 3 shallots
- 2 mussels
- 1 garlic clove
- 1 stalk celery
- 1/2 shell from mussel
- 5/8 c dry cider
- 5/8 c water
- 1/4 c mayonnaise
- 2 t butter
- 1 t all purpose flour
- 1 t curry powder
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.
