Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2             quarts  mussels
     1/4      teaspoon  pepper
  2        tablespoons  chopped parsley
  1              pinch  thyme
  1         tablespoon  finely chopped shallots
                        (or scallions without tops)
  1                cup  dry white wine
  1         tablespoon  beurre manie -- * see note

Preparation:

Wash and scrub mussels. Place mussels in large saucepan. Add pepper (no salt), 1 tablespoon parsley, thyme, shallots (or scallions), and wine. Bring to boil and continue simmering for 8 to 10 minutes, or until the mussel shells open. Discard top shell and keep mussels warm in heated serving dish. Bring cooking liquid to boil in pan and continue boiling for 5 minutes. Add Beurre Manie. Correct seasoning. Add remaining parsley. Cook for 3 minutes, or until sauce thickens. Pour over mussels. Serve hot. Comments: Shallots stand somewhere between garlic and onions, with a distinctive though subtle flavor of their own. They are small, russet brown, and divided inside into bulblets like garlic. Though somewhat difficult to obtain, the results justify the trouble. A substitute is the white part of the scallion. Suggested Wine: A chilled dry white wine: Bordeaux Graves; etc.

Nutritional Information:

286 Calories (kcal); 6g Total Fat; (23% calories from fat); 34g Protein; 11g Carbohydrate; 80mg Cholesterol; 818mg Sodium