2 tsp olive oil
2 shallots, peeled and finely chopped
1½ tsp fresh thyme leaves
1 garlic clove, minced
1 bay leaf
¼ cup dry white wine
1¾ lb small mussels, scrubbed and debearded
¼ cup fresh lemon juice
⅛ tsp salt
⅛ tsp pepper
2 Tbsp fresh parsley, finely chopped
Preparation: Serves 4
Heat oil in a large nonstick skillet over medium heat. Add shallots, thyme, garlic and bay leaf; sauté 2 minutes. Reduce heat to low; cover and cook 10 minutes. Add wine; cook, uncovered, over medium-high heat 2 minutes or until liquid almost evaporates. Add mussels, lemon juice, salt and pepper. Cover and cook 3 minutes or until the mussels open; discard any unopened shells and bay leaf.
Serve with pan juices; sprinkle with parsley.