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Heat olive oil over medium heat in large, shallow pot. Add shallots and garlic and cook until shallots start to turn translucent, about 3 minutes. Add thyme, wine and salt and pepper to taste, then bring to a simmer. Add mussels, cover pot and steam until mussels open, about 3 minutes. Remove only mussels that have opened. Let closed mussels cook a little longer. Discard mussels that dont open after 5 minutes. Spoon mussels and liquid into 4 bowls and sprinkle with parsley. Yields 4 servings. Each serving: 141 calories; 201 mg sodium; 12 mg cholesterol; 8 grams fat; 4 grams carbohydrates; 5 grams protein; 0.06 gram fiber Recipe Source: Los Angeles Times - 10-28-1998 Formatted for Mastercook by Lynn Thomas - email@example.com
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