Moules marinieres

03 — Method

1. Scrub the 3 kg (6.6 lb) of mussels with a knife, pulling off the beards and any barnacles.
2. Soak in a large bowl of cold water for 10 minutes to release sand. Rinse well and discard any open mussels that don’t close when pressed.
3. Finely dice the 4 shallots, 3 mm (⅛ in). Remove the germ from the 5 garlic cloves and chop finely. Chop the parsley, thin stems included.
4. Melt 60 g (2 oz) of butter in the very large pot over medium heat and soften the shallots for 3 minutes without browning.
5. Add the garlic and cook 1 minute. Add the thyme leaves and bay leaves.
6. Pour in the white wine and bring to a lively simmer.
7. Add all the mussels at once and cover tightly. Cook over high heat for 5 minutes, shaking the pot halfway so they open evenly.
8. They’re ready when they’ve all opened — discard any that stay shut. Off the heat, stir in the rest of the butter and the parsley. Serve right away in soup plates with the juices.