Moules Marinière

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2 cups dry white wine

1 cup finely chopped onion

1/3 cup chopped fresh flat-leaf parsley

1/2 teaspoon salt

1/2 teaspoon freshly ground pepper

4 thyme sprigs

3 garlic cloves, minced

2 bay leaves

5 pounds fresh mussels, scrubbed and debearded (about 100 mussels)

1 1/2 tablespoons all-purpose flour

1 1/2 tablespoons margarine, softened

5 (1-ounce) slices French bread

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