Mussel Velouté with Curry

Name: Mussel Velouté with Curry
Ingredients: 1 tablespoon unsalted butter; 1 shallot, thinly sliced; 1 cup good-quality dry white wine; 2 pounds black mussels (about 60), scrubbed and debearded; 1 cup heavy whipping cream; 1½ teaspoons Curry Powder; 4 fresh chervil sprigs; 4 fresh peppermint sprigs