Mussels with a splash of wine

Serves 4 as a main course
Serve these simple mussels with toasted or grilled bread sprinkled with olive oil.

1/2	cup white wine
1	shallot, finely chopped
1/2	bunch fresh thyme
6	pounds mussels, cleaned and debearded

1. In a stockpot, combine the wine, shallot, and a few sprigs of thyme. Bring to a boil. Add the mussels, cover the pot, and steam over high heat, shaking the pot gently, for about 8 minutes or until the mussel shells all open. Very gently stir the contents once or twice during cooking.

2. Meanwhile, chop the remaining thyme leaves.

2. Using a slotted spoon, divide the mussels among 4 large deep bowls. Sprinkle with thyme. Sheryl Julian