2 pounds mussels 1 clove garlic, minced 4 shallots, minced 2 sprigs fresh thyme 3 tablespoons olive oil 2 tablespoons butter 2/3 cup dry white wine 1/3 cup water 1/4 cup minced celery 1/4 cup chopped carrot 5 tablespoons minced fresh parsley, plus more for garnish 1 bay leaf 1/2 teaspoon freshly ground black pepper
Pinch of cayenne paper 3/4 cup fresh cream 1 lemon, cut into quarters, for garnish
Roasted Parmesan Chickpeas from Woman's Day Kitchen Ingredients: 2 can (s)(15 ounces each) Chickpeas * See Bottom
of Post 1/2 cup (s) Grated Parmesan 1 tablespoon (s) Olive Oil 1/2 teaspoon (s) Garlic Powder 1/2 teaspoon (s) Kosher Salt 1/4 teaspoon (s) Freshly Ground Black Pepper
Pinch Cayenne Pepper (Optional) Directions: Rinse the chickpeas under water, spread them out on
paper towels and let dry for 15 minutes.