In a saute pan, heat the olive oil
. When the oil is hot, saute the shallots
. Add the bay leaves
and thyme. Add the wine
. Bring up to a boil, reduce to a simmer. Add the mussels to the wine mixture and cover. Simmer
for 5 to 8 minutes or until the shells open. Discard any shells that do not open. Stir in the parsley
and season with salt and pepper. Divide the mussels between two bowls and serve with crusty bread.