- 3 tbsp Extra Virgin Olive Oil
- 6 shallots, finely chopped
- 8 fresh thyme sprigs
- 2 bay leaves
- 1 cup dry white wine
- 1/4 cup whipping cream
- 2 lbs mussels, scrubbed and debearded
Heat oil in a large skillet over medium heat. Add shallots; saute until softened, about 10 minutes. Add thyme, bay leaves, wine, clam juice, and cream; bring to a boil. Reduce heat; simmer until mixture is reduced to 1 cup, about 10 minutes. Add mussels, cover, and simmer until mussels open, about 7 minutes. Discard any mussels that do not open. Using tongs. divide mussels among bowls. Season broth with salt and pepper. Ladle over mussels and serve.