Steamed Mussels

Serves 4

Sauté until golden in:
¼ cup butter
6 chopped shallots
1 clove garlic
Cook in a deep, heavy skillet about 2 minutes:
¼ cup dry white wine
1/3 bay leaf
Add the sautéed shallots and:
3 quarts scrubbed, bearded unshucked mussels
Cook closely covered over high heat 6 to 8 minutes. Agitate the pan sufficiently during this time to cook the mussels evenly, but remove from heat the moment the shells open. Pour the mussels, shells and all into heated bowls. Then pour in the sauce, as is or thickened with:  2 tablespoons fresh bread crumbs.  Serve garnished with
¼ cup chopped parsley.