With thanks to Chef Terry Henderson, Food Editor: Showbiz Weekly Canada, Owner: www.canadianpersonalchefalliance.com

1-1. 5 kg (2-3 1b) Blue or Bay mussels
4 shallots, or greeen onions, or a small red onion, chopped finely
1 clover garlic, chopped
2 tablespoons olive oil
3 teaspoons butter
1/3 cup dry white wine
1/3 cup water

3 teaspoons finely chopped parsley
2 fresh thyme sprigs or pinch dried thyme
1 or 2 bay leaves
1/2 teaspoon ground black pepper
125 ml (4 oz) fresh cream
fresh chopped parsley
1 lemon, quartered

Wash mussels under running water, remove beards (the rough, furry part around the mussel). If mussel shells are cracked or broken, discard them. Here is a tip: If any mussels are slightly open, tap them once or twice with the back of a knife, if they close right away they are ok to use, if they do not throw them away as they are dead!

Gently saute (sweat) shallots/onions (your preference) and garlic in olive oil and butter until transparent, it is important to use oil and butter, because of two things, the butter will give a nice nutty flavour, and the oil stops the butter from burning.

Add whit wine, water, parsley, thyme, bay leaf, pepper and mussels. Pour cream over the top. Cover pan, bring to the boil and steam over a high heat for about 4 minutes, shaking pan constantly. The shells will open as the mussels cook.

Serve as soon as the shells open. Serve deep bowls (flat soup bowls are great) garnish with the chopped parsley and the lemon quarters.