Mussels with Coconut Curry Sauce

Ingredients

• 2 tablespoons (1/4 stick) butter
• 1/4 cup chopped shallots
• 2 tablespoons Madras curry powder
• 1 14-ounce can unsweetened coconut milk
• 1 1/2 cups dry white wine
• 3 tablespoons fresh lemon juice
• 2 small bay leaves
• 2 pounds black mussels, scrubbed, debearded
• Chopped fresh parsley

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