1. Scrub mussels and remove their beards, throwing out any that do not close when tapped. 2. In a medium pan over medium-high heat, Sweat shallots and garlic in simmering wine until they become translucent. 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. Remove mussels and place in a serving bowl. Throw away any that did not open. 5. Whisk butter into the sauce and turn off heat. 6. Stir in the parsley and green onions just before you’re ready to serve. 7. Pour the sauce over the mussels. Serve immediately. ---------------------------------------------------------------------------
Nutrition
Ingredients
