mussels in curry sauce

Ingredients For mussels in curry sauce

• 2 Tbsp

  butter
• 1/3 c

  shallots, finely chopped
• 1 Tbsp

  curry powder
• 1/2 Tbsp

  ginger, minced
• 2 lg

  cloves garlic, pressed
• 1 c

  35% heavy cream
• 1 c

  dry white wine
• 1 1/2 Tbsp

  freshly squeezed lemon juice
• 2 Tbsp

  cooking sherry
• 1 tsp

  ground himalayan sea salt, or to taste
• 1 tsp

  freshly ground black pepper (i always use mixed peppercorns), or to taste
• 2 lb

  mussels (about 60), scrubbed, debearded and rinsed
• 1 Tbsp

  fresh chopped parsley, for garnish