Step 1

Remove the beards from the mussels.

Step 2

Add them to a bowl, submerge them in cold water, and vigorously scrub them, using your hands. Let them sit in the water for 5 to 10 minutes to remove any sediment, sand, etc.

Step 3

In the meantime, prepare the shallot, garlic, and herbs.

Step 4

Drain the mussels and give them one final brief rinse under cold water.

Step 5

Add oil to a large sauce pot or rondeau over medium heat.

Step 6

Stir in the shallots, gently season with salt to draw out any moisture, and sauté for 3 to 4 minutes or just until lightly browned.

Step 7

Mix in the garlic and cook just until fragrant, which only takes 30 to 45 seconds.

Step 8

Pour in the drained mussels and sauté for 2 minutes to start incorporating the ingredients.

Step 9

Deglaze with white wine.

Step 10

Pour in the chicken stock and season with salt and pepper.

Step 11

Mix the ingredients together, add on a lid, and cook over medium heat for 2 to 3 minutes or until the mussels pop open.

Step 12

Finish by stirring in the butter, thyme, and parsley.

Step 13

Adjust the seasonings, sprinkle with optional minced parsley, and serve them with toasty bread.