INGREDIENTS

2 tablespoons softened butter
2 tablespoons diced shallots
3 pounds Canadian Cove mussels
2 cups white wine
2 tablespoons chopped parsley, more for garnish
1 teaspoon chopped thyme
2 bay leaves
Salt and pepper
2 tablespoons flour

DIRECTIONS
Melt 1 tablespoon butter in a deep sauté pan. Add shallots and cook until tender. Add mussels, wine, parsley, thyme, bay leaves, salt and pepper. Cover and steam until mussels open, about 5 minutes. Meanwhile, rub remaining tablespoon butter and flour together to form a paste. Remove mussels to a shallow bowl with a slotted spoon. Bring broth to a boil and whisk in butter-flour mixture, a small pinch at a time, just until thickened to your taste. Adjust seasonings and pour broth over mussels. Serve garnished with chopped parsley.