Moules Marinières (Mussels in White Wine Sauce)

Instructions

1. Clean the mussels: Scrub each mussel with a brush and pull off the beard. Place in a large bowl of cold water sprinkled with kosher salt, toss gently, and soak 20 minutes to release sand.
2. Rinse and drain: Lift the mussels out of the soaking water by hand into a colander (don't pour them in — leaves the sand behind). Rinse well under cold running water.
3. Start the sauce: In a large pot over medium heat, combine butter, shallot, garlic, wine, bay leaf, parsley, thyme, salt, and pepper. Bring to a good simmer and let the liquid reduce slightly, 2–3 minutes.
4. Steam: Add the mussels, cover, and cook until they just open, 5–7 minutes. Discard any that stay shut.
5. Serve: Transfer mussels to wide bowls, ladle the broth over, garnish with parsley, and serve with crusty bread.