Curried Mussels

Melt butter on the stove in a large Dutch oven, over medium-low heat. Add sliced onions and garlic, stirring to coat onions with butter. Cook for about 3-5 minutes. Add curry powder, red pepper flakes, sprinkle with salt and pepper, and cook for about 3-5 more minutes, stirring occasionally. Increase the heat to medium and add wine, thyme, parsley, and bay leaf; cook for 3 more minutes.

Add the mussels to the pot and stir around in the liquid, coating the mussels. Increase the heat to high and cover with a lid. Cook for about 4 minutes, stirring once. 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.

Remove the mussels from the broth and place in a bowl, cover the bowl to keep mussels warm. Bring the sauce back to a boil and cook for 2-3 minutes. Pour in the heavy cream, add a little more pepper and cook on high heat for another 3 minutes. Return the mussels to the pot, stirring around to coat them in the wonderful creamy sauce and then serve. Enjoy the mussels and don’t forget to use French bread to sop up the sauce.