Spiced Mussels in White Wine

1 tbsp butter 1 small onion finely chopped 1 cloved garlic, chopped 1 tsp curry powder 1/2 tsp fennel seeds 1 cup white wine 1 lb (1kg) mussels 1 cup whipping cream 1 tbsp chopped fresh parsley salt and pepper to taste

1. Heat buter in large pot on medium heat. Add onion, garlic, curry powder and fennel seeds. Saute 1 minute. Add wine and bring to boil. Stir in mussels, cover pan and cook until mussels open, shaking pan occassionally. 2. Remove mussels and reduce liquid by half. Stir in cream and cook together for 3 minutes or until slightly thickened. Add parsley and season. Return mussels, stir everything together and serve. Serves 4

Love these mussels. I add in mushrooms to add a little more to the mussels. Chop them up and of course the amount is up to your own tastes. I never have fresh parsley so I omit that. Serve with nice crusty bread to soak up the sauce.