1 cup mussels
1 cup dry white wine
2 Tablespoons olive oil
2 Tablespoons finely chopped red and yellow onions
2 Tablespoons herbs de Provence
1 Tablespoon chopped fresh thyme
2 Tablespoons minced garlic and parsley, combined
1/4 cup heavy cream
In a heavy pot heat olive oil and onions. Cook until onions become transparent. Add garlic and herb mixture and simmer for 1 minute.
Add mussels; pour in wine; and put top on pot. Simmer for 5 minutes and add the heavy cream. Heat for another minute.
Le Crêpe Nanou
1410 Robert St.