Mussels Victoria

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

Choose fine fat mussels and scrape, beard and wash them. Place in a saucepan together with finely-chopped shallots, thyme, parsley and a bay leaf.

Season lightly with salt and moisten with dry white wine. Steam for 4 to 5 minutes, or until the shells are well opened. Remove 1 half-shell from each; butter mussels copiously with beurre d’escargots; and place mussels in their halfsh