1 Clean the mussels, if needed.
2 Melt the butter in a sauté pan over medium heat and add the shallots and garlic.
3 Sweat for 2 min. then add the mussels, white wine and the Pineau.
4 Increase the heat to 2/3 of the maximum power of your stove and cover.
5 When the mussels start to open, remove them from the pan and discard the half shells that don’t contain any mussels. Set aside.
6 Strain the cooking liquor, add this back into the pan and reduce by 1/3.
7 In a bowl, combine the cream, the egg yolks and the curry powder and whisk into the cooking liquor over low heat.
8 Remove the sauce, arrange the mussels in a single layer in the sauté pan off the heat and pour over the warm sauce. Squeeze over the lemon juice and serve immediately.
Tips: you can oven bake the dish to brown the mussels.