Big John's Creamy Mussels Marinière

Ingredients

• 32 mussels
• 1 1/2 cups dry white wine
• 1/2 cup shallot, minced
• 2 tablespoons garlic, minced
• 1 teaspoon herbes de provence
• 1/2 teaspoon thyme
• 1 cup whipping cream
• 1/2 tablespoon curry powder
• 1/4 cup butter
• 1/4 cup parsley, minced
• 1/2 cup green onion, sliced

Directions

1. 1

   Scrub mussels and remove their beards, throwing out any that do not close when tapped.

2. 2

   In a medium pan over medium-high heat, Sweat shallots and garlic in simmering wine until they become translucent.

3. 3

   Stir whipping cream, curry powder, herbs de provence and tyme into pan. When it has come back up to temperature, add the mussels. Cover the pan and steam for 4-5 minutes until their shells open wide.

4. 4

   Remove mussels and place in a serving bowl. Throw away any that did not open.

5. 5

   Whisk butter into the sauce and turn off heat.

6. 6

   Stir in the parsley and green onions just before you’re ready to serve.

7. 7

   Pour the sauce over the mussels. Serve immediately.