Mussels With Coconut Curry Sauce

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2 tablespoons (1/4 stick) butter

1/4 cup chopped shallots

2 tablespoons Madras curry powder

1 14-ounce can unsweetened coconut milk

1 1/2 cups dry white wine

3 tablespoons fresh lemon juice

2 small bay leaves

2 pounds black mussels, scrubbed, debearded

Chopped fresh parsley

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