I cook mussels like this all the time with just a couple of adjustments. Another reviewer said he/she would cook the mussels with plain water and pour the sauce over them, but you would loose all the lovely mussel "liquor" that comes with the cooking of them. To thicken the sauce, boil it down a little before adding the mussels, and afterwards, add a little heavy cream and boil it down more, while keeping the mussels warm, under a damp cloth in a low oven. Works like a charm and you don't loose any flavour.
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I cook mussels like this all the time with just a couple of adjustments. Another reviewer...