4 dozen large mussels in their shells 1½ c dry white wine
4 T butter cut into small bits, plus 1 c water
½ pound butter, melted 2 T finely chopped fresh parsley
½ c finely chopped onions 1/8 tsp crumbled dried thyme
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Scrub the mussels thoroughly under cold running water with a stiff brush
or soapless steel-mesh scouring pad. With a small, sharp knife, scrape or
pull the black hairlike tufts off the shells and discard them.In a 6- to 8-quart enameled or stainless-steel casserole, melt the butter bits over moderate heat. When the foam begins to subside, add the onions and, stirring frequently, cook for about 5 minutes until they are soft and translucent but not brown. Stir in the wine, water, parsley and thyme. Drop in the mussels and bring to a boil over high heat. Cover tightly, reduce the heat to low and let the mussels steam for about 10 minutes, turning the mussels about once or twice with a slotted spoon. When the mussels have steamed the allotted time, all the shells should have opened; discard any that remain shut.
With a slotted spoon, transfer the mussels to a large, heated platter or individual serving plates. Strain the broth into a bowl, using a fine sieve lined with a double thickness of dampened cheesecloth. Pour the broth into 4 heated soup cups and serve the melted butter separately in individual bowls on the side.
To eat a steamed mussel, remove it from the shell with a small fork, dip it into the broth to moisten the mussel and remove any traces of sand, and then immerse it in the melted butter. Serves 4 as a first course.
