2.
Add
Fresh Mussels (4.4 lb)
,
Garlic (5 cloves)
,
Shallots (4)
,
Bay Leaves (2)
,
Fresh Thyme (2 sprigs)
,
Unsalted Butter (3 Tbsp)
,
White Wine (2/3 cup)
,
Cream (1 3/4 cups)
, and
Vegetable Stock (2 cups)
in a saucepan and bring to boil, season with
Sea Salt Flakes (to taste)
and
Freshly Ground Black Pepper (to taste)
.