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PENN COVE MUSSELS WITH CURRY CREAM

2 lb. Penn Cove mussels, debearded and washed
2 cups heavy cream
1 cup fish fumet
1 tbsp. madras curry powder , freshly ground
salt and pepper to taste

1. combine cream, fish fumet and curry powder and reduce by 2/3.
2. Adjust seasonings.
3. Add mussels and cook until they open.
4. Arrange mussels in individual bowls and pour over curry cream
5. Garnish with curry powder and a parsley sprig.