Mussels in White Wine

In a very large bowl, whisk together 10 cups cold water with the cornmeal or flour. Soak the cleaned mussels in this mixture for at least half an hour, or up to 2 hours. This will allow the mussels to disgorge their sand, while the cornmeal is supposed to help them become more plump. Lift the mussels out of the bowl and into a colander for a thorough rinse.
In a large pot, melt the butter over medium heat. Add the shallots and cook until translucent. Add the wine, parsley & thyme sprigs, bay leaf and pepper; bring to a boil over high heat. Cook for 2-3 minutes, until it reduces slightly.
Add the mussels to the pot and cover tightly. Frequently hold the lid tightly and toss the mussels with an up and down slightly jerky motion so the mussels will change levels and cook evenly.
After 4-5 minutes, the shells will have opened. Remove them from the heat, add the lemon zest and stir. Serve the mussels topped with the extra liquid from the pot and chopped parsley. Don’t forget the French bread!