(adapted from tastykitchen.com)
2 pounds fresh mussels
1 cup dry white wine
1 sweet yellow onion, finely chopped
6 large garlic cloves, minced
4 tablespoons butter (I used salted)
2 tablespoons olive oil
1/2 teaspoon dried thyme
salt and pepper, to taste
1 loaf crusty French bread
Thoroughly rinse mussels under cold water in a colander; give a sharp yank and pull toward the hinge end of the shell any exposed mussel beards.
Add onion and garlic; cook for 3 minutes or until translucent. Add white wine, thyme and mussels. Gently stir.