Ingredients

• 1 tablespoon butter
• 1 tablespoon extra-virgin olive oil
• 1 leek, green tops removed, thinly sliced
• 2 celery stalks, finely diced
• 2 cloves garlic, thinly sliced
• 3 1/2 pounds black mussels, scrubbed and de-bearded
• 3/4 cup white wine
• 4 fresh thyme sprigs
• 1/2 cup heavy cream
• Crusty bread

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Instructions

1. Melt the butter with the olive oil in a large heavy-bottomed pan over medium heat. Add in the leeks and celery, and cook, stirring occasionally, for 6 to 7 minutes or until the vegetables are soft. Add the garlic and continue cooking, while stirring, for 1 minute more.
2. Drop in the mussels and stir the ingredients together gently until combined. Add the wine and thyme sprigs, cover the pan and simmer for 6 to 7 minutes. Stir in the cream, cover and simmer for another 5 minutes or until the mussels open.
3. Serve with lots of crusty bread to soak up the sauce.