Recipe for Curry Cream Mussels

2.00	lb	Mussels, cleaned
0.67	c	Water
0.67	c	Dry cider
3.00		Sprigs fresh thyme
1.00		Garlic clove, crushed
2.00	tb	Butter
3.00		Shallots, finely chopped
1.00		Stalk celery, finely chopped
1.00	tb	Curry Powder
1.00	tb	All-purpose flour
0.25	c	Half-and-half
0.25	c	Mayonnaise
		Fresh dill sprigs (opt)
		Hot crusty bread

Instructions:
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.
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.

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