1 tablespoon butter
1 tablespoon extra-virgin olive oil
1 leek, green tops removed, thinly sliced
2 celery stalks, finely diced
2 cloves garlic, thinly sliced
3 1/2 pounds black mussels, scrubbed and de-bearded
3/4 cup white wine
4 fresh thyme sprigs
1/2 cup heavy cream
Discard any mussels that haven't opened in that time.
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