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  Lynn's Curried Clams

• 2 cups white wine
• 1/2 cup minced shallots
• 3 medium garlic cloves, minced
• 2 bay leaves
• 2 tablespoons curry powder
• 4 pounds mussels, de-bearded and washed
• 3 tablespoons butter
• 2 tablespoons fresh parsley leaves
• 2 tablespoons fresh cilantro, chopped
• Salt and freshly ground pepper to taste

Wash the mussels and remove the stringy attachments on the outer side of the shells (the "beards").

In a large pot bring the wine, shallots, garlic, bay leaves and curry powder to a simmer for about 3 to 4 minutes. Increase the heat to high, add the mussels, cover the pot and cook for about 10 minutes, shaking the pot occasionally. When the mussels have opened, remove with a slotted spoon to a warm serving bowl. Discard any unopened mussels. Cover to keep warm. Strain the liquid into a small saucepan. With the heat at medium, whisk in the butter, parsley and cilantro. Cook for about a minute and season with salt and pepper to taste. Pour the sauce over the mussels and serve immediately.

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