Moules Marinieres - French Mussles


2 lbs fresh mussels
1/2 cup butter
2 large shallots, finely chopped
4 tbs parsley, chopped
1 bay leaf
1 sprig thyme
1 tbs white wine vinegar
1/2 bottle dry white wine
ΒΌ cup sour cream
Crusty chewy bread

Dump the mussels into a dry sink and look at them. Any idea what to do with them? I didn't the first time, but we learn. First thing, after the clattering in the sink (I meant 'dump' literally) they should all be closed. For any that are not, tap lightly on the shell. If they don't close, throw them away - they are already dead and we don't want them.

Melt half of the butter in a pot large enough to easily hold all of the mussels. Saute the shallots until they become translucent, Add the parsley, thyme, bay leaf, vinegar, wine and mussels. Cover and bring to a boil quickly. After 2 - 3 minutes lift the cover and check the mussels. If they are open they are done. If not, cover and give them another minute. When they are done remove the mussels and put into two large bowls, discarding any that did not open.

Leave the sauce in the pan. Stir the remaining butter into the sauce, then add the sour cream. Heat through. Scoop muscles into individual bowls and pour sauce over mussels. Serve immediately. Serve with crusty bread slices to sop up the sauce.