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1
Melt butter on the stove in a large Dutch oven, over medium-low heat.
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2
Add sliced onions and garlic, stirring to coat onions with butter.
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3
Cook for about 3-5 minutes.
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4
Add curry powder, red pepper flakes, sprinkle with salt and pepper, and cook for about 3-5 more minutes, stirring occasionally.
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5
Increase the heat to medium and add wine, thyme, parsley, and bay leaf; cook for 3 more minutes.
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6
Add the mussels to the pot and stir around in the liquid, coating the mussels.
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7
Increase the heat to high and cover with a lid.
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8
Cook for about 4 minutes, stirring once.
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9
Take a peek and see if the mussels have opened, if there are still some to open remove the pot from heat (keeping lid on) and let sit for 1-2 more minutes.
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10
Remove the mussels from the broth and place in a bowl, cover the bowl to keep mussels warm.
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11
Bring the sauce back to a boil and cook for 2-3 minutes.
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12
Pour in the heavy cream, add a little more pepper and cook on high heat for another 3 minutes.
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13
Return the mussels to the pot, stirring around to coat them in the wonderful creamy sauce and then serve.
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14
Enjoy the mussels and dont forget to use French bread to sop up the sauce.
