White Wine and Garlic Mussels

Steps

1. 1

   Rinse the mussels in cold water. Tap any open ones on the counter and discard those that do not close within a minute, along with any with cracked shells.

2. 2

   Melt 2 tablespoons of the butter in a wide pot with a lid over medium heat. Add the shallots and cook, stirring, until soft and translucent but not browned.

3. 3

   Add the garlic and thyme and cook until fragrant.

4. 4

   Pour in the wine, raise the heat to high and bring to a boil. Add the mussels, cover tightly and steam, shaking the pot once or twice, until the shells have opened.

5. 5

   Discard any mussels that stay closed. Stir in the remaining butter, the parsley and a few grinds of pepper; taste the broth before adding any salt, as mussels are naturally salty.

6. 6

   Spoon the mussels and broth into wide bowls and serve with the bread for dipping.