Red Sky Mussels

12 oz  of Red Sky At Night

2 Tablespoons salted butter

1 bay leaf
6 sprigs of thyme
2 lbs. Blue Lip mussels (fresh should be cleaned, frozen are good-to-go)
2 oz  sweet cream

Place the Red Sky, butter, and herbs in a pot with a lid large enough to hold the mussels easily.  Bring to a simmer, cover and cook gently for five minutes, avoiding any reduction of the liquid.

Turn the heat to high, add the mussels, and cover.  Steam until the mussels open, turn off the heat, and add the cream.  Cover pot and let stand about thirty seconds.