Ingredients
- 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
- 9 gr butter
- 3 gr all purpose flour
- 2 gr 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.
