Curry Cream Mussels

1. Place cleaned mussels in a saucepan with water, cider, thyme and garlic.
2. Cover and cook over high heat, shaking pan frequently, 6-7 minutes or until shells open.
3. Discard any mussels which remain closed.
4. Cool mussels in liquid.
5. Drain off cooled liquid, strain through a fine sieve and reserve.
6. Discard thyme.
7. Remove a half shell from each mussel and arrange mussels on 4 serving plates.
8. Melt butter in a saucepan.
9. Add shallots and celery and cook gently 5 minutes.
10. Add curry powder and flour and cook 1 minute.
11. Stiri in 1 cup of reserved liquid.
12. Bring to a boil, stirring constantly.
13. Cover and cook gently 10 minutes, stirring frequently.
14. Cool. Stir in half-and-half and mayonnaise and mix well.
15. Spoon sauce over mussels and garnish with dill sprigs, if desired.
16. Serve with bread.