Moules Mariniere

Patrice Rames

• 18 Whitewater Mussels
• white wine
• diced shallots
• unsalted butter'
• chopped parsley
• thyme flowers

Place mussels in a sauté pan with lid. Add enough wine to cover the mussels. Add 1 tablespoon diced shallots, 2 tablespoons unsalted butter and salt and pepper to taste. Bring to a boil. Add parsley and thyme flowers as mussels start to open. Serve with broth in covered bowl.