Mussels in rooibos tea and white wine

1 kg mussels
4 spring onions, finely sliced
3 garlic cloves, finely sliced
200 ml white wine
300 ml African Dawn rooibos tea
2 teaspoons medium curry powder
250 ml cream

• Soak mussels in clean, cold water (if not bought in a shop, wash thoroughly).
• Take a large pan with a lid. Add onions, garlic, white wine, rooibos tea and curry powder, and bring to boil.
• Boil mussels separately in clean water on high for 5 minutes. Rinse. Discard any mussels that have not opened.
• Add mussels to pan with sauce, and add cream. Take pan straight to dinner table and serve on rice.