Wash and prep your mussels by rinsing them under cold water and scrubbing their shells to remove any barnacles and their beards. Make sure to discard any mussels whose shells are open.

In a dutch oven over medium high heat, begin to brown your bacon. When halfway cooked through, add half of the butter, leeks, shallot, and garlic. Continue to cook thoroughly until the leeks have wilted down and begun to brown.

Add wine and simmer for 5 minutes. Then stir in your cream.

Return heat to high, add in mussels and cover and cook until all mussels have opened- about 5 minutes.

Stir in remaining butter, thyme and seasoning.

Divide mussels among 4 bowls and serve with crusty, buttered bread.