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
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.