Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          dry white wine -- * see note
     1/4  cup           shallots -- finely chopped -or-
     1/4  cup           scallions -- finely chopped
   1      pinch         thyme
   1                    bay leaf
   4      pounds        mussels -- scrubbed and scraped
     1/3  cup           chopped parsley

Preparation:

* or 1 1/2 cups dry vermouth mixed with 1/2 cup water Put the wine, shallots or scallions, thyme and bay leaf in a large pot and boil briskly for 10 minutes. Add the mussels, cover tightly, and boil 3-5 minutes, giving the pot a shake once or twice. If the mussels have opened, they are done; if not, cover and cook 1-2 minutes longer until all are opened. Spoon into large soup plates with a portion of broth. Sprinkle with parsley and serve with crusty bread. From the Fanny Farmer Cookbook