2 lbs (900 g) PEI mussels 1/2 cup (125 mL) white wine 2 tsp (10 mL) curry powder 1/4 cup (60 mL) heavy or whipping cream 2 tbsp (30 mL) maple syrup
Rinse fresh PEI mussels under tap water. Tap any mussels that are still open and discard any that do not close after being tapped and rinsed. Set aside.
In a large pot set over medium-high heat, stir together the wine and curry powder. Bring to a boil.
Add the mussels and cover with a lid. Turn the heat to high and cook until steam pours out from under the lid and the shells are open, 5 to 6 minutes. Remove from heat and let sit, covered, for about 1 minute. Discard any mussels that do not open.
Pour in the cream and maple syrup and stir well to coat. Scoop into individual bowls and serve.