Mussels in Curry Cream Sauce

Ingredients

• 1/2 cup minced shallots
• tablespoon sminced garlic
• 1/2 cup sdry white wine
• cup heavy cream
• teaspoon curry powder
• mussels - cleaned and debearded
• 1/4 cup butter
• 1/4 cup minced parsley
• 1/4 cup chopped green onions

Instructions

1. In a large saucepan, cook shallots and garlic in simmering wine until translucent.
2. Stir in cream and curry powder. When sauce is heated through, add mussels. Cover, and steam mussels for a few minutes, until their shells open wide. With a slotted spoon, transfer steamed mussels to a bowl, leaving the sauce in the pan. Discard any unopened mussels.
3. Whisk butter into the cream sauce. Turn heat off, and stir in parsley and green onions. Serve immediately.