Moules Marinières

2 shallot, finely chopped

3 garlic, minced

3 thyme, sprigs

20 g parsley, finely chopped

1 baguette, sliced and toasted

1 kg mussels, cleaned and debearded

30 g unsalted butter, cubed

250 ml white wine, dry, such as Sauvignon Blanc

5 ml kosher salt

2 ml black pepper, freshly ground