Recipe - Curry Cream Mussels

2 pound Mussels, cleaned
2/3 cup Water
2/3 cup Dry cider
3 Sprigs fresh thyme
1 Garlic clove, crushed
2 tablespoon Butter
3 Shallots, finely chopped
1 Stalk celery, finely chopped
1 tablespoon Curry Powder
1 tablespoon Allpurpose flour
One fourth cup Halfandhalf
One fourth cup Mayonnaise
Fresh dill sprigs (opt)
Hot crusty bread

Place cleaned mussels in a saucepan with water, cider, thyme and garlic.
Cover and cook over high heat, shaking pan frequently, 67 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.

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 halfandhalf and
mayonnaise and mix well. Spoon sauce over mussels and garnish with dill
sprigs, if desired. Serve with bread.