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1
Combine the cream, curry powder and lemon juice in a small bowl, and mix well.
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2
This step enables the curry flavor to develop.
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3
Melt 1 tablespoon of the butter in a large pot over high heat, and add the shallots, thyme and bay leaf.
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4
Stir until wilted.
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5
Add the white wine and bring to a simmer.
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6
Add the mussels, cover and cook for 2 to 3 minutes, or just until the mussels open.
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7
Stir from time to time to assure even cooking.
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8
As soon as the mussels are opened, remove them from heat, and strain cooking liquid through a fine sieve into a bowl.
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9
Reserve 2 cups of the juice.
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10
Remove the top shell from each mussel and discard it, leaving the mussel meat attached to its bottom shell.
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11
Arrange decoratively on a serving platter, and keep warm.
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12
In a large saucepan, over medium heat, melt the remaining butter, and whisk in the flour, stirring until the mixture is smooth.
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13
Cook briefly; do not brown.
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14
Slowly add the 2 cups of reserved cooking juice, whisking constantly.
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15
Bring to a rolling boil.
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16
Add the cream-and-curry mixture, and combine well.
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17
Strain the sauce through a fine sieve.
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18
Add salt, and check for seasoning.
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19
Ladle the sauce over the mussels, and serve immediately.
