Curry mussels is a common sight in French and Belgian mussel restaurants. Its longtime popularity is proof of the ingenuity of this marriage of flavors.
Wash mussels well in water. Throw any opened mussels away.
Julienne vegetables. Heat a large pot on high and melt butter. Sauté the vegetables, bay leaves and thyme for a few minutes.
When the vegetables begin to fall apart, add curry, pepper, nutmeg, mussels, beer and cream. Stir well and cover.
Once steam escapes from the pot (4-6 min), stir mussels well. If they didn’t open, cover and steam for 2 minutes more.
Garnish with chopped herbs and serve hot, with bread or fries.