-
1
Wash and sort the mussels, pulling off any pieces of protruding beard.
-
2
Combine the wine, shallots, bay leaf, and thyme in a 10-quart pot and bring to a simmer over medium heat.
-
3
Simmer for about 5 minutes, then add the mussels, cover the pot, and turn the heat up to high.
-
4
When steam starts to shoot out from under the lid, turn the heat back down to medium.
-
5
Leave the pot on the heat for 5 minutes more.
-
6
Leave the lid on the pot and holding down the lid with a kitchen towel.
-
7
Shake pot to redistribute the mussels.
-
8
Put the pot back on the heat for 2 minutes more.
-
9
Take off the lid and check to see if all the mussels have opened.
-
10
If not, replace the lid and cook for 2 minutes more.
-
11
Remove the lid, wait a minute for the steam to dissipate, scoop the mussels out of the pot with a large spoon or skimmer, and place them in hot bowls, discarding any unopened mussels.
-
12
If the liquid in the bottom of the pan is sandy, carefully pour it into a clean saucepan, leaving any sand or grit behind.
-
13
Add the chopped parsley to the hot broth, whisk in the butter if desired, and season with pepper.
-
14
Heat the broth for a 1or 2 and ladle it over the hot mussels.
-
15
Serve slices of crusty bread at the table.
