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1/4 cup all-purpose flour
3 quarts (about 3 pounds) mussels, scrubbed and debearded
1 cup dry white wine, such as Sauvignon Blanc or Pinot Grigio
1/4 cup minced scallions, shallots, or leeks
4 parsley sprigs, plus 1/4 cup roughly chopped parsley for garnish
1/2 of a bay leaf
1/2 tsp roughly chopped fresh thyme
1/8 tsp freshly ground black pepper
3 tablespoons unsalted butter
1 baguette, in 1/2-inch slices, drizzled with olive oil and toasted
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