In a large saucepan, cook eschalots and garlic in simmering wine until translucent.
Stir in cream and curry powder. When sauce is heated through, add mussels. Cover then 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 saucepan. Discard any unopened mussels.
Whisk butter into the cream sauce. Turn heat off then stir in parsley and spring onions. Serve immediately.
Used different ingredients.
I needed an alcohol free version so i just swapped chicken stock for wine and voila! - 28 Dec 2009
We loved this recipe! (except for Ashley) I used half and half and made two sauces; one with the curry and the other I subbed with dijon mustard. I served the mussels over thinly sliced toasted italian bread as an appetizer. Thanks Kerry! - 29 Sep 2008