Mussels In White Wine

• 2 tbsp olive oil
• 2 None celery stalks, trimmed and diced
• 1 None carrot, diced
• 1 None onion, finely chopped
• 2 cloves garlic, finely chopped
• 2 cups white wine
• 2 sprigs thyme
• 2 1/2 lbs mussels, scrubbed and bearded
• 3/4 cup heavy cream
• 2 tbsp chopped parsley
• None None Crusty bread, to serve

1. Heat olive oil in a large saucepan on medium heat. Saute celery, carrot, onion and garlic 10-15 mins, until vegetables begin to caramelize.
2. Add wine, 1 cup water and thyme and bring to a boil. Stir in mussels. Reduce heat to low and simmer, covered, 3-5 mins, until mussels open (discard any unopened ones).
3. Stir in cream. Simmer 2 mins. Season to taste. Divide mussels and liquid among serving bowls. Sprinkle with parsley and serve with crusty bread.

olive oil, celery stalks, carrot, onion, garlic, white wine, thyme, mussels, heavy cream, parsley, crusty bread

Taken from recipes-plus.com/api/v2.0/recipes/28281 (may not work)