Mussels With Root Vegetables, Thyme And Vermouth Cream Recipe

• 2 Tbsp. butter
• 1/4 c. matchstick-cut or possibly small-diced parsnips
• 1/4 c. matchstick-cut or possibly small-diced leeks
• 1/4 c. matchstick-cut or possibly small-diced red onion
• 1/4 c. matchstick-cut or possibly small-diced celery
• 1 1/2 lb live blue mussels - (to 2 lbs) scrubbed, debearded
• 1/3 c. dry vermouth
• 1/2 c. heavy cream
• 1 Tbsp. minced fresh thyme
•     Fennel sprigs or possibly celery leaves for garnish
•     Lemon wedges (optional)

Directions