In a large pot over medium heat, add butter and when it starts sizzling, add shallots and curry; stir for 1 minute. Add ginger and garlic; sauté for 1 minute. Pour in cream, wine and lemon juice; stir and bring to a simmer. Add cooking sherry and season with salt and pepper. Add mussels, cover, increase heat to medium-high, and cook for about 5 to 6 minutes.
Transfer mussels to warm serving bowls; discard any that didn’t open.
Taste and adjust the sauce if necessary and cook for 5 more minutes. Spoon sauce over mussels and serve immediately with crusty bread. Serves 2.