• 2 lbs fresh mussels, scrubbed & debearded
• 4 tbsp butter
• ¼  cup shallots, minced
• 3 cups white wine
• 1 spring thyme
• 2 bay leaves
• ½ cup heavy cream
• ¼ cup chopped fresh parsley

Special Equipment

• heavy-bottom skillet with lid
• slotted spoon

1. Scrub mussels with a stiff-bristle brush in cold water. Remove beards (fibers attaching mussel to shell). If any mussels are open, tap them. If they don't close right away, discard them. Also discard any mussels that have broken shells
2. Melt 4 tbsp of butter in a heavy pot over medium heat.  Add shallots and sweat (cook until translucent but not browned) about 3 minutes
3. Add white wine, mussels, thyme and bay leaves.  Increase heat to medium-high, bring to a boil, cover and steam mussels for 2-3 minutes or until mussels are just open, giving the pan a good shake once or twice during steaming
4. Add heavy cream and parsley to pan, stir to mix into the mussels, and remove from heat
5. Spoon into large bowls and serve with crusty bread