Mussels With Saffron Curry Cream

To prepare mussels for cooking, scrub hard and remove whiskers. Place mussels in a shallow pan of cold water, sprinkle with a little cornmeal, and let sit for 1 hour. Mussels will usually feed on the cornmeal and purge themselves of sand.

Melt butter in large saucepan. Add water, onion, apple, garlic and ginger. Cover tightly and cook over medium heat until soft, about 8 minutes. Watch carefully to prevent scorching.

Stir in wine, cider, brandy, saffron, curry powder, lemon zest, thyme and red pepper flakes. Bring to a boil, then simmer until liquid is reduced by one-fourth.

Stir in cream and lemon juice. Add mussels to pan. Cover and cook just until shells open, about 2 minutes.

Sauce will come to a full boil. Reduce heat and toss mussels with sauce. Serve immediately.