Ingredients
2lb. mussels
3c. chicken broth
1c. half and half cream
1c. white wine
1/2c.carrots, slivered
1/2c. red onion, finely sliced
3 cl.garlic, crushed
tbsp. curry
1 tsp. cayene pepper
2 tbsp. butter
Preparation
Clean and bread mussels and set aside. Saute garlic, butter and 1/4 c. red onions until soft but not brown. Add white wine and heat 1 minute. Add mussels, chicken broth, curry, cayene pepper, and carrots. Steam with lid on 15 minutes then add rest of onion. Cook 5 more minutes. Remove and discard any unopened mussels then add cream. Heat through and serve in bowls.
