Preparation:
Combine mussels, wine, salt, and pepper in a saucepot, over a moderate flame heat to a boil and steam mussels until open remove mussels with a slotted spoon (discard any not open), reserve juices for another use heat butter in a skillet, over a medium flame add shallots, heat and stir for 2 minutes add parsley, thyme, and lemon juice heat and stir until reduced and thickened remove and discard top shell from each mussel arrange onto a bed of rock salt on an oven-proof platter spoon reduced sauce over each mussel sprinkle with grated cheese pass under the broiler until cheese is melted and lightly toasted serve hot |
