Mus­sels with White Wine and Fresh Thyme

Mus­sels with White Wine and Fresh Thyme
(serves one hun­gry hus­band with a wife who does­n’t like mussels)

3 tbsps olive oil
1 lb mus­sels, cleaned
4 cloves gar­lic, chopped fine
3 shal­lots, chopped fine
1 tbsp fresh thyme (chopped with­out stems)
6 Thai fresh green pep­per­corns, chopped (from Spice Shop in Not­ting Hill)
2 cups white wine
½ cup chick­en stock
2 tbsps butter

Saute gar­lic, shal­lots, thyme and pep­per­corns in olive oil, then add white wine and stock. Bring to a boil, add mus­sels, cov­er and steam for 8 min­utes. Dis­card any that did not open, and lift good mus­sels into a large bowl with slot­ted spoon, bring wine sauce to a boil again and whisk in but­ter. Pour over mus­sels and serve with warm baguette and goats cheese.