Ingredients

• 4 pounds, Mussels - cleaned and debearded
  
• 4 tablespoons, il Fustino buttery extra virgin olive oil (preferably late harvest Mission)
  
• 5 ounces, Shallots or Onions - minced
  
• 4 fluid ounces, Dry white wine
  
• 1/4 teaspoon, Black pepper - freshly ground
  
• 2 each, Thyme sprig
  
• 1/4 teaspoon, Salt
  
• 3 tablespoons, Parsley - chopped
  

Method

1. Wash and debeard the mussels.
   
2. Heat olive oil in a large heavy skillet or saucepan over medium-high heat. Add the shallots and cook until soft and translucent, about 1 to 2 minutes.
   
3. Add the wine, a sprinkling of the pepper, and the thyme. Allow the mixture to simmer 2 to 3 minutes. Add the mussels, cover and cook over high heat, shaking the pan often so that all of the mussels open up at about the same time, about 2 to 3 minutes. Take off the cover, remove the mussels as they open, and place them on a warmed serving platter. When all of the mussels have opened, strain the cooking broth through a fine sieve into a clean saucepan. Bring the liquid to a boil and cook briefly over high heat, about 1 minute, or until slightly syrupy.
   
4. Adjust the seasoning, if necessary. Pour the sauce over the mussels, sprinkle with the chopped parsley, and serve hot.