Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      quarts        mussels
     1/4  teaspoon      pepper
   2      tablespoons   chopped parsley
   1      pinch         thyme
   1      tablespoon    finely chopped shallots
                        (or scallions without tops)
   1      cup           dry white wine
   1      tablespoon    Beurre Manie -- * see note

Preparation:

* Note: The recipe for "Beurre Manie" is included in this database. Wash and scrub mussels. Place mussels in large saucepan. Add pepper (no salt), 1 tablespoon parsley, thyme, shallots (or scallions), and wine. Bring to boil and continue simmering for 8 to 10 minutes, or until the mussel shells open. Discard top shell and keep mussels warm in heated serving dish. Bring cooking liquid to boil in pan and continue boiling for 5 minutes. Add Beurre Manie. Correct seasoning. Add remaining parsley. Cook for 3 minutes, or until sauce thickens. Pour over mussels. Serve hot. Comments: Shallots stand somewhere between garlic and onions, with a distinctive though subtle flavor of their own. They are small, russet brown, and divided inside into bulblets like garlic. Though somewhat difficult to obtain, the results justify the trouble. A substitute is the white part of the scallion. Recipe Source: THE ART OF FRENCH COOKING by Fernande Garvin