Mussels in White Wine Tara Q. Thomas   From Every Day with Rachael Ray March 2007 FOUR SERVINGS Prep Time: 15 min Cook Time: 10 min 2 cups dry white wine 2 small shallots, finely chopped 1 sprig fresh thyme 4 parsley stems 1 bay leaf 6 pounds mussels, rinsed and debearded Salt Crusty bread, for serving 1. In a stockpot, combine the wine, shallots, thyme, parsley and bay leaf; simmer over medium-high heat for 2 minutes. Add the mussels, cover the pot and cook for 3 minutes. Stir to coat and cook until the shells open, 5 minutes. Using a slotted spoon, transfer the mussels to a platter (throw away any that haven't opened). 2. Strain the remaining broth, add salt if needed and pour over the mussels. Serve with bread to sop up the sauce.

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