In a deep saucepan, sauté onion, garlic and ginger in oil for 3 minutes. Add curry powder and stir for 30 seconds. Add wine and simmer 1 minute more. Add cleaned mussels and steam, covered, 4-6 minutes, shaking pan occasionally until mussels open. With slotted spoon, transfer mussels to large serving bowl and cover to keep warm. Discard any that do not open. Bring cooking liquid to a boil and reduce, cooking 3-4 minutes. Add cream and cook 2 minutes more. Season with salt and pepper. Add cilantro. Pour over mussels and serve with crusty bread for dipping, or over pasta. Serves 2.