1. De-beard and scrub the mussels, discarding any that feel heavy, have broken shells or don't close when lightly tapped against the counter.
2. Melt the butter over medium heat in a large stock pot. Add the shallots and sauté until softened, about 3 minutes, stirring often. Add the garlic and sauté for 1 minute. Increase the heat to high. Add the white wine and mussels, cover and cook until the mussels open, 9 to 10 minutes, shaking the pan occasionally. With a slotted spoon, remove the mussels to a bowl, discarding any that didn't open. Wrap the bowl in a clean tea towel and keep warm.
3. Add the curry powder and cream to the pot and bring to a boil over high heat. Reduce the heat to low, add the lime juice and cook to thicken slightly. Return the mussels to the pot, toss to coat and heat through. Ladle the mussels and broth into warmed bowls and sprinkle with cilantro.
Recipe used with permission. Curried Steamed Mussels Recipe © 2005 David Leite. Photo © 2005 Emily Brooke Sandor. All rights reserved.