Steamed Mussels With Curry and Lemongrass

1. 1

   In a 5- to 6-quart heavy kettle bring wine and cream to a boil with garlic, shallot, lemongrass, and curry powder.

2. 2

   Add mussels and cook, covered, over moderately high heat 4 to 6 minutes, or until opened, discarding any unopened ones and lemongrass.

3. 3

   Using a slotted spoon divide mussels among 4 bowls.

4. 4

   Add to liquid remaining in kettle scallion, butter, and salt and pepper to taste, stirring until butter is incorporated, and spoon over mussels.

* Per serving · 4 servings · Values may vary.