2 cup dry white wine
1/4 cup chopped shallots
Pinch of thyme
1 bay leaf
4 lb mussels, scrubbed and scraped
1/3 cup parsley

Put the wine, shallots, thyme and bay leaf in a large pot and boil briskly for 10 minutes.
Add the mussels, cover tightly, and boil 3-5 minutes, giving the pot a shake once or twice.
If the mussels have opened, they are done; if not, cover and cook 1-2 minutes longer until
all are opened.  Spoon into a large soup plate with a portion of broth.  Sprinkle
with parsley and serve with crusty bread.