About this recipe:This is a classic recipe that's simple, too. Most of the work is preparing the mussels; cooking takes very little time. Crusty bread is essential for dipping in the buttery wine sauce.
Scrub mussels. Pull off beards, the tuft of fibres that attach each mussel to it's shell, cutting them at the base with a paring knife. Discard those with broken shells. Set aside.
Combine onion, half of the parsley, bay leaf, thyme, wine and 2/3 of the butter in large pot. Bring to the boil. Lower heat, and cook 2 minutes. Add mussels, and cover. Cook just until shells open, 3 to 4 minutes. Do not overcook. Remove mussels from sauce, and place in bowls. Discard any that do not open.
Strain liquid, and return to pot. Add remaining butter and parsley. Heat until butter melts. Pour over mussels.