It's Okay

http://www.youtube.com/watch?v=m53--yTPQNk

Gorgeous video, haunting voice, beautiful song, Canadian band, woo! I'm going to see them this Sunday at T. T. the Bear's.

You will not regret this.

Trust me on this one.

• 1/2 cup minced shallots
• 2 tablespoons minced garlic
• 1 1/2 cups dry white wine
• 1 cup heavy cream (I used half and half)
  
• 1 teaspoon curry powder
• 32 mussels - cleaned and debearded
• 1/4 cup butter
• 1/4 cup minced parsley
• 1/4 cup chopped green onions

1. In a large saucepan, cook shallots and garlic in simmering wine until translucent.
2. Stir in cream and curry powder. When sauce is heated through, add mussels. Cover, and steam mussels for a few minutes, until their shells open wide. With a slotted spoon, transfer steamed mussels to a bowl, leaving the sauce in the pan. Discard any unopened mussels.
3. Whisk butter into the cream sauce. Turn heat off, and stir in parsley and green onions. Serve immediately.