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In a large saucepan, melt the butter and brown the shallots over a medium heat for 3 to 4 minutes.
Add 2 tbsp (30 mL) parsley, thyme, bay leaf, and the beer. Season with salt and pepper to taste. Increase the heat to high and bring to a boil.
Add the mussels, cover and cook until the mussels open. Shake the pan from time to time.
Remove pan from heat. Divide the mussels between deep serving plates.
Whisk the Bleubry cheese into the cooking liquid, and let it melt. Pour over mussels and sprinkle with remaining parsley.
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