Recipe courtesy of The Brazen Head


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  • Level: Easy
  • Total: 30 min
  • Prep: 15 min
  • Cook: 15 min
  • Yield: 2 servings
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1/2 pound mussels

1/4 cup water

1/2 glass white wine

1/2 pint heavy cream

1/4 cup butter

Thyme, to taste

1 tablespoon minced garlic


  1. Place the mussels and water in a wok over medium heat. When they start to open, strain out the water. Add the white wine. Cook the alcohol out and when it starts to boil, add the cream, the butter, thyme and garlic. Reduce the heat and serve when all of the mussels have opened. Discard any unopened mussels.