For four:
o 1,5 kg of mussels of bouchots

Open the mussels in cold water (take off one side of the shell, and leave the mussel hung on to the other). Keep the water. Line up the mussels in a dish. In a pan put 1/3 of dry white wine (Blanc Marine charentais), 2/3 of the mussels water, add shallots, garlic and a bunch of mixed herbs, sprinkle some curry. Bring to the boil and simmer for 3 or 4 minutes. Pour through a strainer and add light cream and cover the mussels with this preparation. Let it simmer for 3 to 4 minutes. Sprinkle tarragon and serve.

Source : La cuisine charentaise, Liliane Benoit and Agnès Claverie, Editions Sud Ouest