mussels in curry sauce

Ingredients

• 2 tablespoons butter
• 1/3 cup shallots, finely chopped
• 1 tablespoon curry powder
• 1/2 tablespoon ginger, minced
• 2 large cloves garlic, pressed
• 1 cup 35% heavy cream
• 1 cup dry white wine
• 1 1/2 tablespoons freshly squeezed lemon juice
• 2 tablespoons cooking sherry
• 1 teaspoon ground himalayan sea salt, or to taste
• 1 teaspoon freshly ground black pepper (i always use mixed peppercorns), or to taste
• 2 pounds mussels (about 60), scrubbed, debearded and rinsed
• 1 tablespoon fresh chopped parsley, for garnish