Moules a la Mariniere (Steamed Mussels in White Wine)

Set a large Dutch oven over medium heat and add the butter, shallots, garlic, bay leaf and thyme, once the butter has begun to melt , stir the ingredients and place the lid over the pan. Cook for 2 minutes, then add the mussels. Replace the cover and cook the mussels for 1 minute, or until they begin to open. Remove the lid and add remaining ingredients, stir to combine, cover, and remove from the heat. Allow to sit for 2 to 3 minutes, or until all mussels are opened. To serve, divide the mussels between four large soup bowls and pour the cooking juices over the mussels. Serve with crusty, grilled bread.