Ingredients:
 | 2 Lbs Mussels |
| 2 Stalks Celery. diced |
| 1/2 Cup Shallots, minced |
| 1/2 Cup fresh herbs, (Parsley, thyme, cilantro, etc.) minced |
| 1/4 Tsp Curry Powder |
| 8 Tbs Unsalted Butter |
| 1/2 Cup Hoegaarden Beer |
| 1/2 Cup Fish Stock (optional) |
| 1/2 Cup Heavy Cream |
| Kosher or Sea slat |
| Freshly Ground White Pepper |
Prepares 4 servings
Preparation time: 10 Minutes
Cook time: 10-15 Minutes
| Clean mussels and trim beards. Make sure all of the mussels are still closed. Discard any open mussels. |
| Saute the celery, shallots, herbs and curry powder in the butter until the shallots are translucent. |
| Add the mussels and cover for 5 minutes. |
| Add the beer, fish stock, cream and stir in pan until mussels are completely coated. Cook a few more minutes just until all of the mussels have opened. |
| Season with salt and pepper. |
| Serve in a deep, flat bowl with the juices. |
| Garlic bread again prevails. |