Can be prepared in 45 minutes or less.

　　

Ingredients

Makes 4 servings

　　1 cup dry white wine

　　1 cup heavy cream

　　2 garlic cloves, minced

　　1 tablespoon minced shallot

　　1 stalk fresh lemongrass* (lower 6 inches only), outer leaves discarded and root ends trimmed, cut into 1-inch pieces

　　2 teaspoons curry powder

　　1 1/2 pounds black mussels (preferably cultivated), scrubbed well in several changes of water and beards pulled off

　　1 tablespoon thinly sliced scallion

　　1 tablespoon unsalted butter

　　*available at Asian markets and some specialty foods shops

　　

Step 1

In a 5- to 6-quart heavy kettle bring wine and cream to a boil with garlic, shallot, lemongrass, and curry powder. Add mussels and cook, covered, over moderately high heat 4 to 6 minutes, or until opened, discarding any unopened ones and lemongrass. Using a slotted spoon divide mussels among 4 bowls.

　　

Step 2

Add to liquid remaining in kettle scallion, butter, and salt and pepper to taste, stirring until butter is incorporated, and spoon over mussels.