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1
Clean the mussels.
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2
Inspect each one carefully and discard any that have opened (if some are partly open, tap them with your finger, and if they close back up they are O.K.)
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3
or have cracked shells.
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4
Place in a large bowl, fill the bowl with cold water and rinse several times, swishing the mussels around in the water, pouring out the water and refilling.
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5
Clean the shells, if necessary, with a brush or the end of one of the mussels, and pull out the beards the hairy attachments emerging from the shells.
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6
Do not do this until just before cooking, or the mussels will die and spoil.
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7
Steam the peas or cook them in lightly salted boiling water until tender, 4 to 10 minutes, depending on the size and age of the peas.
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8
Drain and set aside.
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9
Heat 1 tablespoon of the butter over medium heat in a large Dutch oven or pot and add the onion or shallots.
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10
Cook, stirring occasionally, until they begin to soften, 2 to 3 minutes, and add the curry powder.
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11
Stir together for a minute, until fragrant, and add the wine, garlic, bay leaf, sprigs of parsley and thyme, and the peppercorns.
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12
Bring to a boil over high heat, reduce the heat to medium and boil for 2 minutes.
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13
Add the mussels and cover tightly.
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14
Cook 2 minutes, shake the pot vigorously and cook another 2 minutes.
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15
Uncover and use tongs to transfer all of the mussels that have opened to wide soup bowls.
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16
Cover the pot and cook for another minute, or until all of the mussels have opened.
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17
Transfer them to the bowls with the other mussels.
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18
Discard any mussels that have not opened.
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19
Cover the mussels to keep warm.
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20
Line a strainer with a few thicknesses of damp cheesecloth and place over a bowl.
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21
Strain the liquid from the pot into the bowl, return to the pot and bring to a boil.
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22
Stir in the remaining tablespoon of butter and simmer until it melts.
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23
Stir in the peas.
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24
Taste and adjust seasoning.
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25
You may want to add more pepper or curry powder.
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26
Spoon the broth and peas over the mussels, sprinkle with parsley and serve.
