Golden Bay Mussels

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2 tablespoons butter

2 tablespoons olive oil

3 pounds mussels

1 1/2 cup dry white wine

5 cloves garlic, coarsely chopped

1 tablespoon fennel seeds

pinch of red pepper flakes or chili powder

1/4 cup cream

5 sprigs thyme

1/4 cup heavy cream, warmed

fresh ground pepper

sea salt

handful of chopped parsley and/or parsley blossoms if available

1 pound spaghetti or linguine

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