2 lbs. Mussels, well scrubbed
1/2 cup chopped celery
2 carrots, diced
1 medium onion, chopped
1 tsp. minced garlic
1/2 tsp. dried thyme
1 bay leaf
1/2 cup dry white wine
2 Tbsp. chopped parsley
1/2 cup heavy cream
Salt & pepper to taste

In a 2 quart casserole, combine the Mussels, celery, carrots, onion, garlic, thyme, bay leaf and white wine. Cover tightly with plastic wrap and microwave on High for 7 to 8 minutes, until Mussels open. Transfer the Mussels to a deep serving dish. Strain liquid into a 2 cup glass measure through 2 layers of rinsed cheese cloth. Taste broth, then add the parsley, cream, salt and pepper. Microwave on High power for 1 minute to heat through and pour over Mussels. Serve with crusty bread.

Makes 2 servings