Ingredients: 2 tbsp. butter 4 tbsp. minced shallots 1/3 cup Gew¸rztraminer or Riesling 4 lbs. mussels, washed and de-bearded 1-2 tsp. mild curry powder 1/2 cup crème fraiche or sour cream 1-2 tsp. lemon juice (or to taste) 1 tbsp. butter

Methods:

1. Sauté shallots and curry powder in butter.
2. Add mussels and wine and cover.
3. Check after two minutes to see if the mussels have opened. If not, re-cover and check regularly until most have opened.
4. Remove mussels from broth and keep warm.
5. Reduce the broth over high heat, until approximately 1/2 cup is remaining.
6. Add crème fraiche and bring to boil. Taste and if needed, add lemon juice to taste.
7. Finish by whisking in butter until melted.
8. Add the mussels back to broth and shake to coat.

To Serve

• Place the mussels in 4 serving dishes and pour the sauce over each, ensuring sauce goes inside each mussel.
• Garnish with fennel.
• Serve with crusty bread.