Mussels classic recipe (french)

Mussels a la Mariniere This is just classic french recipe, excellent for the bistro. Ingredients 3 1/2 to 4 lb. mussels, well scrubbed and debearded 4 Tbs. (1/2 stick) unsalted butter 1/4 cup minced shallots 1 small bay leaf 1 Tbs. chopped fresh thyme 1 cup dry white wine 4 Tbs. chopped fresh flat-leaf parsley Salt and freshly ground pepper, to taste Crusty French bread for serving Directions Discard any mussels that do not close to the touch. In a large pot or mussel pot over medium-low heat, melt the butter. Add the shallots and sauté until translucent, 2 to 3 minutes. Add the bay leaf, thyme and wine, increase the heat to medium-high, and cook for about 2 minutes. If using a regular pot, add the mussels. If using a mussel pot, place the wire grate in the pot and add the mussels. Scatter the parsley over the mussels and season with salt and pepper. Cover and cook, shaking the pot once or twice, until the mussels open, about 5 minutes. Discard any mussels that have not opened.