Instructions: Wash mussels under cold running water to remove all traces of dirt, seaweed and barnacles. Remove beards. Discard any broken mussels. Tap any open mussels; if they do not close, discard them. Prepare mussels just before cooking.

In a large fry pan with a cover, heat oil and butter over medium-high heat.

Saute shallots and garlic until transparent. Add wine, water, parsley, thyme, bay leaves, pepper and mussels. Pour cream over top. Cover and bring to a boil. Cook, shaking pan occasionally, for about 4 minutes or until shells open. Discard any mussels that do not open. Serve immediately in deep bowls garnished with parsley and lemon wedges.

For a lighter presentation, omit the cream and substitute 2 ripe tomatoes

(peeled, seeded and chopped).

Yield 4 servings.

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