2-3 lbs. mussels, scrubbed and beards removed
Olive Oil
3 T. butter
2 shallots, finely chopped
3-4 garlic cloves, minced
1/2 tsp. dried Thyme
1 c. dry white wine
Parsley for garnish
Rinse the mussels under cold water and scrub with a vegetable brush. pull off the mussel beards as you wash them. Discard any mussels with broken shells.
Heat 1 T. olive oil and 1 T. butter in a large pot over medium heat. Add the shallots and garlic. Cook until very soft.
Add the Thyme and stir. Cook for an additional minute.
Add the mussels and swirl the pot to coat them.
Add the wine. Cover and steam over medium high heat for 10 minutes, stirring occasionally so all mussels are in contact with the heat and all mussels open. If for some reason any don't open, pull out and discard.
Add the remaining 2 T. butter and a drizzle of olive oil. Stir gently to incorporate the melted butter into the sauce..
Serve with sauce and garnish with parsley.