2 to 3 doz. mussels
2 tbsp. (1/4 stick) unsalted butter
2 med. leeks (white part only) or one mild onion, chopped
3 garlic cloves, minced
3/4 c. dry white wine
1/4 tsp. dried thyme
1/2 bay leaf
1/3 c. minced parsley
Salt & pepper

Discard any mussels with open or broken shells. Scrub remaining mussels with stiff brush. Rinse mussels under cold water. Melt butter in Dutch oven or heavy large skillet over medium heat. Add leeks and garlic and saute just until golden. Add wine, thyme and bay leaf and boil 2 to 3 minutes to reduce liquid slightly and concentrate flavors. Add mussels and parsley. Cover and boil over high heat, shaking pan frequently, until shells open, about 5 minutes. Discard any unopened shells. Transfer mussels to soup plates. Strain broth. Taste and season with salt and pepper. Spoon over mussels and serve immediately.