½cuphalf and halfsee dairy free and other substitutions above
minced fresh parsley
Instructions
Prepare all ingredients: Cut onion into sticks, slice jalapeno, and mince garlic.
Dissolve ¼ cup flour in a large bowl filled with water. Place mussels in bowl and set aside.
In a large stock pot with a tight-fitting lid, heat oil over medium heat.
When the oil is hot, add the onion and jalapenos. Cook until softened, for about two minutes.
Add the garlic and cook until fragrant, about 15 seconds.
Pour in chicken broth and white wine. Add thyme sprigs and diced tomatoes. Bring to a simmer and cook for three minutes to blend flavors.
While the broth simmers, sort through the mussels in the flour water, removing any beards and discarding any mussels that are open.
Stir the broth and season with salt and pepper to taste.
Turn the heat to medium-high. Drain and rinse the mussels. Add them to the pot. Cover and cook for about 5 to 10 minutes until the mussels open, stirring occasionally.
Using a slotted spoon, transfer the mussels to shallow bowls, discarding the thyme springs and any unopened mussels.
Whisk half and half into the broth and pour the white wine cream sauce over each bowl of mussels. Garnish with minced parsley, and serve with crusty bread for dipping into the flavorful broth.