• 5-6 lbs. mussels, preferably the mall bouchots
• 4 shallots
• 6 sprigs parsley
• 10 Tbs. butter
• ¾ cup dry white wine
• Freshly ground pepper
• 1 sprig thyme
• Salt

• Wash the mussels, scraping to remove their grassy "beards."
• Peel and chop the shallots.   Remove the parsley leaves and chopped them finely.  Melt 3 Tbs. of the butter in a large heavy skillet or saucepan.
• Add the shallots and cook until wilted.
• Add the wine, a sprinkling of pepper, and thyme.  Let simmer for 5 minutes.  Add the mussels, cover and cook over high heat, shaking the pan often so that all mussels open at about the same time.   Take off the cover, remove the mussels as they open, and place them on a warmed serving platter.
• When all the mussels have opened, empty the pan, and strain the cooking broth though a fine sieve.  Wipe out the pan and return the broth to it.  Cook briefly over high heat until boiling.
• Cut the remaining butter into small pieces.  Remove the saucepan from the heat and whisk the butter into the broth a little at a time.
• Correct the seasoning, if necessary.
• Pour the sauce over the mussels, sprinkle with the chopped parsley, and serve.

Makes 6 servings.