Place the garlic cloves in enough water to cover and boil for 5 minutes to blanch. Remove the garlic and cut the cloves in half. Combine blanched garlic with room temperature butter and blend together until it forms a paste. Blend in whipping cream and curry powder.
Heat a large skillet and add curry butter, mussels and cherry brandy. Cover and cook for 4-5 minutes until the mussels open. Remove the mussels using a slotted spoon transfer them to in servings bowls. Remember to discard any unopened mussels.