Moules Marinière

• 2 cups dry white wine
• 1 cup finely chopped onion
• 1/3 cup chopped fresh flat-leaf parsley
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground pepper
• 4 thyme sprigs
• 3 garlic cloves, minced
• 2 bay leaves
• 5 pounds fresh mussels, scrubbed and debearded (about 100 mussels)
• 1 1/2 tablespoons all-purpose flour
• 1 1/2 tablespoons margarine, softened
• 5 (1-ounce) slices French bread

1. Combine first 8 ingredients in a large stockpot; stir well. Add mussels; cover and cook over high heat 13 minutes or until mussels open, stirring well after 3 minutes. Discard thyme, bay leaves, and any unopened shells. Remove mussels with a slotted spoon, and divide into 5 individual shallow bowls.
2. Combine flour and margarine in a small bowl; stir well. Add flour mixture to wine mixture, stirring with a wire whisk until blended. Bring to a boil, and cook 8 minutes or until slightly thickened. Spoon wine mixture over mussels. Serve with French bread.

white wine, onion, parsley, salt, freshly ground pepper, thyme, garlic, bay leaves, fresh mussels, flour, margarine, bread

Taken from www.myrecipes.com/recipe/moules-marinire (may not work)