INGREDIENTS

INSTRUCTIONS

Peel and chop the onion and garlic into fine dice not too fine. Wash
the mussels in a colander to remove any dirt and grime. Pick through
the mussels and remove the stringy lip from the edges. This is the  bit
the mussel uses to hold onto the edges of the sea bed.  Wrap the bread
in tin foil and place it in a low oven to warm up  slowly while you
cook the mussels.  Place half the butter in a large pan and saut the
fresh thyme and  mussels. Place a lid on the pan and cook for 3-4
minutes until the  mussels start to open. At this stage add the cream
and salt and  pepper. Chop the parsley up roughly and add to the pan,
stirring the  ingredients with a spoon.  Place the mussels in two bowls
and pour the sauce left in the pan  over the tip of the mussels.
Remove the bread from the oven and break into large lumps and serve in
seperate bowls. I like to eat the mussels first, then dunk in the
bread with loads of butter at the end.  Converted by MC_Buster.  Per
serving: 521 Calories (kcal); 33g Total Fat; (79% calories from  fat);
4g Protein; 15g Carbohydrate; 88mg Cholesterol; 380mg Sodium  Food
Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 0  Fruit; 6
1/2 Fat; 0 Other Carbohydrates  Converted by MM_Buster v2.0n.

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Nutrition (calculated from recipe ingredients)
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Calories: 589
Calories From Fat: 453
Total Fat: 51.5g
Cholesterol: 86mg
Sodium: 272.4mg
Potassium: 136.6mg
Carbohydrates: 30g
Fiber: 1.6g
Sugar: <1g
Protein: 4.6g