Clean the mussels, removing the beard and any barnacles from the shell. Discard any mussels that have a cracked shell and those that do not close when tapped. Place the mussels in a large colander set over a bowl and cover them with a damp paper towel. Store in the fridge until ready to cook.
In a large heavy bottomed pot or dutch oven, melt the butter over medium high heat. Fry the shallots and garlic until translucent, about 2-3 minutes. Stirring frequently to ensure they do not burn. Add the mussels and white wine. Cover with a lid and leave for 6-8 minutes, shaking the pot occasionally and stirring it with a large slotted spoon once halfway through. This allows all the mussels the space to open up.
Once you can see that the mussels have opened up and they are cooked through, use a slotted spoon to transfer the mussels to a clean bowl. Turn the heat to low so the liquid in the pot cools slightly and is not boiling. Slowly whisk in the cream. It is important to do this slowly so the cream does not split. Next whisk in the curry powder. Tip the cooked mussels back into the pot. Stir to coat the mussels in the sauce. Sprinkle with some freshly chopped parsley and enjoy while hot. Don’t forget the crusty bread for serving!