4 dozen mussels
3 tablespoons unsalted butter
1 onion, chopped
2 garlic cloves, minced
2 thyme sprigs
2 parsley sprigs
1 bay leaf
2 cups white wine
½ teaspoon freshly ground black pepper
½ teaspoon coarse sea salt
6 tablespoons fresh parsley leaves, chopped
Wash the mussels in cold running water and scrub away the beard (any stringy bits).
In a large pot, melt the butter at a medium to high heat. Add the chopped onion, garlic, herb sprigs and bay leaf and stir for about sixty seconds. Then add wine, pepper and salt, and bring to a boil. Add mussels. Cover and cook for 4 – 5 minutes, shaking the pot occasionally until the mussels have opened.
Remove from heat. Discard any mussels that have not opened. Garnish with chopped parsley. Pour the contents of the pot into bowls and serve with fresh crusty baguettes and wine.
