Moules a la creme

Melt 30 g of butter in a large pot over medium heat and sweat the 100 g of chopped shallots and 15 g of garlic until translucent.

Add 1500 g of cleaned mussels, 1 g of bay leaf, and 5 g of thyme to the pot.

Pour in 200 g of wine, cover tightly, and steam the mussels for 5 to 7 minutes until all shells have opened.