Ingredients: 1 tablespoon extra-virgin olive oil
1 cup finely chopped onion
2 cloves garlic, sliced
1 tablespoon fresh thyme leaves (removed from stems)
1 cup dry white wine
2 pounds fresh live mussels, cleaned
1 tablespoon finely chopped fresh cayenne or Fresno chili pepper
1/2 cup heavy cream
Salt and pepper, to taste
Extra-virgin olive oil, for drizzling
Instructions: 1. Place a large pot over medium heat and add olive oil, onion, garlic, and thyme. Reduce heat to low and sauté for 10 minutes, stirring occasionally, until onions are soft. Add wine and bring to a boil. Add mussels and chili pepper. Cover and steam until mussels open, about 3–5 minutes.
2. Using a slotted spoon, remove mussels from broth; cover with foil to keep warm. Bring broth to a boil and cook until liquid is reduced by half. Add cream. Taste and adjust seasoning with salt and pepper. Pour sauce over mussels and drizzle lightly with olive oil.
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