Ingredients

Method

Wash the mussels thoroughly removing their beards and barnacles and washing them a few times in clean water.

Place the thyme, bay leaf and parsley together and tie to make a bouquet garni.

Add the butter to a heavy based large pan and fry the shallots and garlic on a low heat until softened.

Add the wine, bouquet garnet and season with the pepper and bring to the boil.

After a few minutes add the mussels, stir once then add a lid and allow to cook for a few minutes.

As soon as the mussels open they are cooked so remove them with a slotted spoon from the liquid and keep warm.

Any mussels that have not opened throw away.

Reduce the cooking liquid by boiling it until it has reduced by half. Put the mussels back into the pan and add the chopped parsley.Remove the bouquet garni and allow the mussels to warm in the liquid for 30 seconds.

Divide the mussels and juice into the warmed dishes and serve.