2 lbs. mussels, well scrubbed
1/2 c. chopped celery
2 carrots, diced
1 med. onion, chopped
1 tsp. minced garlic
1/2 tsp. dried thyme
1 bay leaf
1/2 c. dry white wine
2 tbsp. chopped parsley
1/2 c. heavy cream
Salt & pepper to taste

In a 2 quart casserole, combine the mussels, celery, carrots, onion, garlic, thyme, bay leaf and white wine. Cover tightly with plastic wrap and microwave on High for 7 to 8 minutes, until mussels open. Transfer the mussels to a deep serving dish. Strain liquid into a 2 cup glass measure through 2 layers of rinsed cheese cloth. Taste broth, then add the parsley, cream, salt and pepper. Microwave on High power for 1 minute to heat through and pour over mussels. Serve with crusty bread. Makes 2 servings.