Curry Cream Mussels

Ingredients
2 lb Mussels, cleaned
2/3 c Water
2/3 c Dry cider
3 Sprigs fresh thyme
1 Garlic clove, crushed
2 T Butter
3 Shallots, finely chopped
1 Stalk celery, finely chopped
1 T Curry Powder
1 T All-purpose flour
1/4 c Half-and-half
1/4 c Mayonnaise
Fresh dill sprigs (opt)
Hot crusty bread

Recipe
Place cleaned mussels in a saucepan with water, cider, thyme and garlic.
Cover and cook over high heat, shaking pan frequently, 6-7 minutes or until shells open.
Discard any mussels which remain closed.
Cool mussels in liquid.
Drain off cooled liquid, strain through a fine sieve and reserve.
Discard thyme.
Remove a half shell from each mussel and arrange mussels on 4 serving plates.

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