You’ll Need:

2 cups dry white wine, or 1 1/2 cups dry vermouth mixed with 1/2 cup water
1/4 cup finely chopped shallots or scallions
Pinch of thyme
1 bay leaf
4 pounds mussels, scrubbed and scraped
1/3 cup chopped parsley

Directions : Put the wine, shallots or scallions, 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 2 minutes longer until all are opened.
Spoon into large soup plates with a portion of broth. Sprinkle with parsley and serve with crusty bread