Rinse and peel mussels. Throw opened and damaged shells out. Boil 1 cup of water, add the white wine, salt, pepper, bay leaf, one chopped onion and one clove of crushed garlic for about 10 minutes. All the mussels should be opened. The remaining onion chop finely. Melt the butter and pass the onions, add the curry powder and cook until it starts to smell. Add the flour, stir and pour the broth from the mussels (1-2 cups), pour in the cream sauce and white wine, bring to a boil, boil down, season with salt, pepper and sugar. Pour shrimps with the sauce, stir and serve sprinkled with chopped chives.