Salade de Moules

• 48 mussels
• 2 tablespoons chopped shallots
• 2 sprigs thy

Scrape, beard and wash mussels. Place in a saucepan together with chopped shallots, thyme, parsley and a bay leaf.

Season lightly with salt and moisten with dry white wine. Simmer until the mussels are well opened. Remove them from their shells.

Prepare a dressing made of one part liquid in which the mussels were cooked, one part wine vinegar and one part olive oil. Add salt and