Mussels in Curry Cream Sauce
Ingredients
- 2 tablespoons unsalted butter
- 1 1/2 teaspoons curry powder
- 1 medium onion, chopped
- 3 stalks celery, thinly sliced
- 3 large shallots, chopped
- 3 cloves garlic, smashed
- Kosher salt and freshly ground pepper
- 1 1/2 cups dry white wine
- 4 pounds mussels, scrubbed and debearded
- 1 cup heavy cream
- 2 tablespoons cognac (optional)
- Juice of 1/2 lemon, plus wedges for serving
- Toasted baguette slices, for serving (optional)
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