Shallots, butter, thyme, and white wine give classic flavor to this easy, casual -- and traditional -- dish. Serve with a crusty baguette to soak up the broth.
Put mussels, butter, wine, shallots, salt, and thyme in a medium pot. Cover, and cook over high heat, shaking pot occasionally, until mussels open, about 4 minutes. (Discard any unopened shells.) Sprinkle with parsley; gently toss. Divide mussels and broth among 4 deep bowls.