Moules Marinière

Sauté finely-chopped shallots in butter until transparent but not coloured. Add dry white wine, parsley, thyme, bay leaf and freshly-ground black pepper, to taste, and simmer gently for 10 minutes.

Wash, scrape and beard mussels; add to wine and herb mixture; cover saucepan and steam, shaking constantly, until shells open. Remove top shells from mussels