Moules Á La MarinièRe

• 6 pounds mussels
• 2 cups dry white wine
• 3 shallots finely chopped or sliced garlic
• 1 bay leaf
• 3 tablespoons chopped parsley finely
• 1 clove garlic thinly sliced
• 2 thyme sprigs fresh
• 1 stick butter or 1/4 lb of
• ground pepper fresh

1. Wash the mussels and pull away the beards.
2. Combine the wine, shallots, bay leaf, parsley, and thyme in a stockpot and simmer over medium heat.
3. After about 5 minutes add the mussels, cover the pot, and turn heat up to high. When at a full steam, lower to medium and cook for about 5 minutes more.
4. Hold the lid down and shake the pot to redistribute the mussels. Return to heat for about 2-3 more minutes.
5. Remove from heat and remove any mussels that have not opened.
6. Carefully pour remaining liquid into a clean saucepan. Sand may be remaining so be careful to not dump all at once, pour gently and slowly.
7. Add the chopped parsley and garlic to the hot broth and whisk in butter and pepper. Heat for a couple of minutes then ladle over mussels.
8. Serve with a crusty French bread.

mussels, white wine, shallots, bay leaf, parsley finely, clove garlic, thyme, butter, ground pepper

Taken from www.yummly.com/recipe/Moules-A-La-Mariniere-1665132 (may not work)