Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      pounds        mussels -- cleaned
     2/3  cup           water
     2/3  cup           dry cider
   3      sprigs        fresh thyme
   1                    garlic clove -- crushed
   2      tablespoons   butter
   3                    shallots -- finely chopped
   1      stalk         celery -- finely chopped
   1      tablespoon    curry powder
   1      tablespoon    all-purpose flour
     1/4  cup           half-and-half
     1/4  cup           mayonnaise
   1                    fresh dill sprigs -- (opt)
   1                    hot crusty bread

Preparation:

Place cleaned mussels in a saucepan with water, cider, thyme and garlic. Cover and cook over high heat, shaking pan frequently, 6-7 minutes or until shells open. Discard any mussels which remain closed. Cool mussels in liquid. Drain off cooled liquid, strain through a fine sieve and reserve. Discard thyme. Remove a half shell from each mussel and arrange mussels on 4 serving plates. Melt butter in a saucepan. Add shallots and celery and cook gently 5 minutes. Add Curry Powder and flour and cook 1 minute. Stir in 1 cup of reserved liquid. Bring to a boil, stirring constantly. Cover and cook gently 10 minutes, stirring frequently. Cool. Stir in half-and-half and mayonnaise and mix well. Spoon sauce over mussels and garnish with dill sprigs, if desired. Serve with bread.