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2 qt. mussels, very clean
1 onion, cut small
2 gal. white wine
thyme and bay leaf
sour cream

In a pan melt butter; add thyme, bay leaf, parsley and
mussels. Pour the wine over and pepper. Cover. Cook full
flame until the mussels open; take the mussels out on a hot
tray. Withdraw bay leaf, parsley and thyme. Add cream to the
sauce. Pour over the mussels. Eat and enjoy. It's delicious!

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