2.5kg Blue Mussels, debearded and scrubbed           
100g cold butter, diced
4 golden shallots, finely chopped
2 parsley stalks
1 sprig thyme
1 bay leaf
a few white peppercorns 
1 cup dry white wine     
½ cup finely chopped flat-leaf parsley leaves
Salt and cracked black pepper
Crusty bread, to serve

Melt half the butter in a large frying pan, add the shallots, parsley,
thyme and bay and cook until shallots have softened.
Add wine and peppercorns, increase heat and, when boiling, add Mussels and cover. Cook, shaking vigorously for 1 minute, then remove any open Mussels and place in a large warm serving bowl. Continue cooking, removing Mussels as they open.
When all Mussels are open, strain cooking liquid, and return to wiped
out pan. Simmer over a low heat and whisk in the butter, piece by piece, to thicken.
Stir in chopped parsley, taste and add salt and pepper if needed (remember the Mussel liquor is salty).
Serve with plenty of crusty bread to soak up the sauce, finger bowls and large serviettes.