Mussels in Curry Sauce

1. clean mussels, remove mussel beards. Discard open mussels.

Chop the shallots. Peel the garlic. Place the Riesling, water, one chopped shallot, the crushed garlic clove, and thyme in a large saucepan and bring to a boil. Add the mussels and cook with the lid on for four to five minutes.

Pass through a sieve and collect broth. Remove mussel meat from shells. (Use only the opened mussels).

4. boil clam broth with curry and juice of one lemon. Add heavy cream, shallot, white wine and vermouth, season with pepper and cook until reduced by half.

Remove the skin and seeds from the lychees. Blend cooked curry sauce briefly and add cold butter in pieces. Warm mussel meat and lychees briefly in sauce (do not make more) and season.

Garnish with whipped cream.

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