Mixed a few recipes together last night to replicate some awesome mussels we've had at 12th Street Bar & Grill. These things were really great. Mussels were average quality, but in the right season this dish would be totally amazing. Even so, these were the best mussels I've made at home.

I started with 1 onion chopped and four cloves of garlic smashed and minced. These satueed in some oil until soft. Then I added 1/2 cup Sauvigon Blanc and about a 1/4 cup of freshly chopped parsley. I then immediately tossed in 2 lbs of cleaned mussels and covered the pot. This cooked over medium heat for about 10 minutes until the mussels opened up. I then plucked all the mussels out of the pan and placed them in a warmed & covered bowl.

While those were keeping warm, I turned up the heat on the broth. Most recipes called for straining this liquid before you use it, and while I did see some dirt-type residue, I couldn't be bothered to go thru that hassle. So I just added about 1 and 1/2 teaspoons of yellow curry powder, a tablespoon of butter, and a 1/4 cup of half and half. I strirred this all up while heating thru for maybe 2-3 minutes. Then I plated the mussels in a large deep serving dish, and poured the curried broth all over them.

We ate this with some crusty French bread I had made the other day (which incidentally was the reason I wanted to make mussels in the firs place), and some tasty French fries I posted earlier. These were very tasty, and pretty easy. The hardest part is cleaning the mussels! And I definitely didn't have to strain that broth... No sand and anything unpleasant. Maybe I'm a really good mussel cleaner, who knows.