Mussels in their shell cleaned debearded etc. say 2 kg
Good curry powder - I like the fancy hot supermarket versions with whole spices but use your favourite and adjust quantity to taste.
500ml Bottle of good medium cider.
Finely chop the onion Celery and garlic and sweat in butter in a large saucepan until reduced to a dark caramilsed pulp. Add a teaspoon or two of curry powder and cook it out then add a slug of cider and reduce back to a pulp.
When ready turn the heat up to max and add the mussles and remains of the cider. Put a lid on the pan and cook over a fierce heat until the Mussels have all opened, Shaking or stirring as required.
Remove from heat and strain all the liquid from the pan into a frying pan. Put saucepan of mussels aside to keep warm.
Put frying pan of juice on a fierce heat to reduce until almost syrup like. Part of the way through redrain the saucepan of extra juice into frying pan and continue to reduce.
Remove from heat and stir in the double cream - we are not creating a soup but enough sauce to very generously coat the mussels with plenty of spare sauce eat with a spoon and or mop up with bread.
Put the saucepan back on max heat, stir in the sauce/shake with the lid on to reheat.
Serve in deep bowls with soup spoons, plenty of your favourite bread and drink of your choice eg Cider, Guinness or white wine.