Instructions: Heat olive oil over medium heat in large, shallow pot. Add shallots and garlic and cook until shallots start to turn translucent, about 3 minutes. Add thyme, wine and salt and pepper to taste, then bring to a simmer. Add mussels, cover pot and steam until mussels open, about 3 minutes.

Remove only mussels that have opened. Let closed mussels cook a little longer. Discard mussels that dont open after 5 minutes. Spoon mussels and liquid into 4 bowls and sprinkle with parsley.

This recipe yields 4 servings.

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