In a deep stockpot, melt the butter, add the onion and shallot and cook over medium heat until transparent and soft, stirring constantly to prevent coloring. Stir in the mussels, wine, bay leaf, parsley and thyme and place a tight fitting lid on the pot. Turn the heat to high and cook rapidly for 2-3 minutes, shaking the pan occasionally, until all the mussels have opened. Discard and mussels that do not open.
Remove the mussels from the liquid and set aside. Strain the liquid through a fine sieve into a clean saucepan and reheat. Add the mussels. Serve and sprinkle with fresh parsley.
Follow the recipe for the mussels mariniere. After reheating the strained liquid stir in 1 cup heavy fresh cream and season to taste with pepper. Add the mussels and stir well. Serve and sprinkle with fresh parsley.
The best way to sum up why I put mussels on my site was written by my brother after Mamy passed away. She was my Grandmother. In short, Papy and Mamy lived near a mussel farm and she used to make them fresh for us.