Mussels In Curry Cream Sauce - cooking recipe

Ingredients
    1/2 cup minced shallots
    2 tablespoons minced garlic
    1 1/2 cups dry white wine
    1 cup heavy cream
    1 teaspoon curry powder
    32 mussels - cleaned and debearded
    1/4 cup butter
    1/4 cup minced parsley
    1/4 cup chopped green onions
Preparation
    In a large saucepan, cook shallots and garlic in simmering wine until translucent.
    Stir in cream and curry powder. When sauce is heated through, add mussels. Cover, and 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 pan. Discard any unopened mussels.
    Whisk butter into the cream sauce. Turn heat off, and stir in parsley and green onions. Serve immediately.

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