2# P.E. I Mussels
4 each Shallots
1/4C Chopped Garlic
2 sprigs Thyme
1t Salt & White Pepper
1/2C White Wine
1/2C Chicken Stock
2T Chopped Parsley
1each Lemon

Saute the garlic, shallots, thyme, together add the mussels.
Deglaze the pan with white wine and reduce by ½ add the chicken stock
Season with salt and pepper and cover still steamed open(approx. 4 min)
Add Fresh Lemon Juice at the end add Parsley