Ingredients:
- 6 lbs mussels
- 2 Cups dry white wine
- 3 shallots, finely chopped or sliced garlic
- 1 bay leaf
- 3 Tablespoons finely chopped parsley
- 1 cloves thinly sliced garlic
- 2 fresh thyme sprigs
- 1 stick (or 1/4 lb) of butter
- fresh ground pepper
Instructions:
- Wash the mussels and pull away the beards.
- Combine the wine, shallots, bay leaf, parsley, and thyme in a stockpot and simmer over medium heat.
- After about 5 minutes add the mussels, cover the pot, and turn heat up to high. When at a full steam, lower to medium and cook for about 5 minutes more.
- Hold the lid down and shake the pot to redistribute the mussels. Return to heat for about 2-3 more minutes.
- Remove from heat and remove any mussels that have not opened.
- Carefully pour remaining liquid into a clean saucepan. Sand may be remaining so be careful to not dump all at once, pour gently and slowly.
- Add the chopped parsley and garlic to the hot broth and whisk in butter and pepper. Heat for a couple of minutes then ladle over mussels.
- Serve with a crusty French bread.