Mussels

Method

Melt butter in a large heavy-bottomed pot over medium heat and sauté the shallots and garlic until softened but not coloured, approximately 2-3 minutes. Add the cleaned mussels, thyme, bay leaf, and parsley stalks to the pot, then pour in the white wine and season with salt and pepper. Cover with a tight-fitting lid and cook over medium-high heat for 5-7 minutes, shaking the pot occasionally, until the mussel shells have opened. Discard any mussels that remain closed. Stir in most of the chopped parsley, taste and adjust seasoning if needed, then ladle the mussels and broth into serving bowls. Serve immediately with crusty bread for soaking up the cooking liquid.