One of my favorite treats, Mussels In Tomato Cream Sauce! This is actually a light cream sauce, really. I just used a 1/4 cup of heavy cream. Bring those onions to the translucent state. 😉 Add in the salt, dried thyme and garlic. Next, add 1/4 cup white wine (I used a descent Chardonnay), cook mixture down until all the alcohol is absorbed. You’ll know when that happens as the liquid will disappear. Next add in the broth and canned diced tomatoes with juices Add in the mussels and don’t forget the dried parsley Next, stir in the cream And walla! Add some toasted bread for delish dipping. My bowl started to empty quick like. Oh yes, delish! Ingredients… 2 pounds frozen cooked mussels, defrosted (fresh mussels can be used too just cook until they are opened, add them in at same stage of original recipe here) 1 tablespoon olive oil 1/2 white onion, chopped 1 tsp salt 2 garlic cloves, minced 1/4 tsp dried thyme 1/4 cup Chardonnay 1 14.5 oz can of diced …