3 lbs. mussels
1 1/2 c. Chablis wine
3 scallions, coarsely chopped
1 tbsp. chopped parsley
1/2 bay leaf
1/2 tsp. thyme
Freshly ground pepper

Clean mussels and place in large pot. Add the wine and remaining ingredients. Cover and bring to a quick boil. Steam over high heat until shells open, about 5 to 8 minutes. Shake pot occasionally while mussels steam. Discard any mussels that do not open. Spoon mussels into soup bowls and pour wine broth over them. Garnish with fresh parsley. Serve immediately with hot sour dough bread and cold Chablis. Serves 4.