Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: heat butter in large pot on medium heat. add onion, garlic, curry powder and fennel seeds. sauté 1 minute. add wine and bring to boil. stir in mussels, cover pan and cook until mussels open, shaking pan occasionally. remove mussels and reduce liquid by half. stir in cream and cook together for 3 minutes or until slightly thickened. add parsley and season. return mussels, stir everything together and serve.

Target recipe: soften half the butter and combine with the flour until a paste is formed; set aside. in a large skillet, saute vegetables in remaining butter until golden brown. add wine, water and seasonings; bring to a boil, then add mussels. steam, covered, over high heat until mussels open-- expect this to take anywhere from 5 to 8 minutes. drain mussels, reserving juice and discarding veggies. remove mussel meat from shells, reserving half the shells. place mussels back on the half-shells and keep warm on a serving dish. bring strained liquid to a simmer and stir in the butter/flour paste. cook, stirring, until smooth-- about 2 to 4 minutes. spoon sauce over mussels and garnish with chopped parsley. can be served as an appetizer or main course.