1- Scrub each mussel and remove the beard. Place mussels in a large bowl of cold water sprinkled with 2 tablespoons of all-purpose flour and gently toss. Let soak for 20 minutes to help expel sand and debris.

2- Using your hands, remove mussels from the floury water and rinse well in a colander, avoiding pouring them in directly to prevent sand from returning.

3- In a wide skillet or pot, melt 4 tablespoons of unsalted butter and add 1 finely chopped shallot, 1 cup of dry white wine, 1 bay leaf, 4 roughly chopped parsley sprigs, 3 thyme sprigs with leaves removed and chopped, ½ teaspoon salt, and ¼ teaspoon black pepper. Bring to a strong simmer and allow to reduce slightly for 4-5 minutes.

4- Add the cleaned 2 pounds of mussels to the broth, cover with a lid, and cook until the mussels open, about 5 minutes. Discard any mussels that remain closed.

5- Turn off the heat and serve the mussels in wide bowls. Ladle mussels and broth into bowls, garnish with chopped parsley, and serve with crusty bread for dipping.