18 New Zealand green mussels, live in shell
1 1/2 c. dry white wine
4 green onions, finely chopped
1 clove garlic, crushed
1/2 tsp. dried thyme
2 oz. butter
1 1/2 tbsp. flour
Black pepper to taste
1/4 c. cream
1 1/2 tbsp. chopped parsley

Rinse mussels under cold running water. Remove beard. In a large pan, place cleaned mussels, white wine, chopped green onions, crushed garlic and thyme. Cover and bring to boil. Boil gently for 4-6 minutes or until mussels open. Drain, reserving liquid. Cover mussels to keep warm.

In saucepan, boil reserved liquid until reduced by half. Cream together softened butter and flour and whisk into reduction. Stir until boiling and thickened. Season to taste with pepper and finally add cream and parsley. Simmer on gently heat 2 minutes. Do not allow to boil. Arrange warm mussels in serving bowls and spoon sauce over.

Serves 3 as a main meal.