Moules Marinières

Instructions

1. 1

   Discard any mussels with cracked shells or that don't close when tapped sharply. Melt 2 tablespoons butter in a large pot with a tight-fitting lid over medium heat. Add shallots and cook until softened, 3 minutes. Add garlic and thyme and cook 1 minute.

2. 2

   Add wine and bay leaf, bring to a rolling boil. Add all the mussels at once, cover tightly, and cook over high heat for 3–4 minutes, shaking the pot once halfway through. The mussels are done when they have opened fully.

3. 3

   Remove bay leaf and discard any mussels that haven't opened. Swirl in remaining butter and half the parsley. Pour everything into deep bowls, making sure each serving has plenty of the fragrant, buttery broth. Scatter remaining parsley over. Serve immediately with crusty bread to soak up every drop of the broth.