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In a large pot, sweat the new onions in 50 g (3 tablespoons) butter, add the cultivated mussels and the thyme branch and combine; add the dry white wine. Cook covered, stirring often until the mussels open. Drain the mussels, reserving the cooking liquid as well as the new onions.
2
Remove half of each mussel shell and place the half containing the mussel on a large plate, forming several concentric circles. Place on the oven door to keep warm.
3
Pour the mussel liquid with the onions into a saucepan, remove the thyme branch, and incorporate the remaining butter a little at a time, whisking constantly over low heat. Add the chopped herbs.
4
Pour the sauce over the mussels, add a grinding of fresh pepper and serve immediately.
Prep time 
