Moules à la Marinière - Fresh Mussels Stemead in Wine and Flavorings

I made this recipe for dinner...i know, i know i still haven't put the other ones but this one deserves to go first! It's simple, easy, but at the same time it's elegant, just perfect. Specially if in that sauce that will be in your plate when you finish you take a piece of bread and dip in this sauce and eat...gosh it's heaven!!!

Ingredients
2 cups of light, dry white wine or 1 cup of dry white vermouth (i prefer the white wine)
An 8- to 10 quart enameled kettle with cover
1/2 cup minced shallots
8 parsley sprigs
1/2 bay leaf
1/4 ts thyme
1/8 ts pepper
6 tbs butter
6 quarts screbbed, soaked mussels
1/2 cup roughly chopped parsley (to sprinkle in the plate)

Directions
Bring the wine to boil with the shallots, parsley sprigs, bay leaf, thyme, pepper and butter. Let it boil for 3 minutes. Add the mussels to the kettle. Cover tightly and boil quickly over high heat. Frequently grasp the kettle, making an up and down movement. When the shells open it means that it's ready, if you let it overcook it will get like rubber. With a skimmer, dip the mussels into wide soup plates. Allow the cooking liquid to settle, so if there's any trace of sand it will stay in the bottom of the kettle. Then ladle the liquid over the mussels, sprinkle the parsley and serve with bread.