Corsica's finest dishes feature fresh seafood. Here's an uncomplicated and delicious example.

3 tablespoons extra-virgin olive oil
6 shallots, finely chopped
8 fresh thyme sprigs
2 bay leaves
1 cup dry white wine
1 cup bottled clam juice
1/4 cup whipping cream
2 pounds mussels, scrubbed, debearded

Heat oil in large skillet over medium heat. Add shallots; sautéuntil softened, about 10 minutes. Add thyme, bay leaves, wine, clam juice and cream; bring to boil. Reduce heat; simmer until mixture is reduced to 1 cup, about 10 minutes. Add mussels, cover and simmer until mussels open, about 7 minutes; discard any mussels that do not open. Using tongs, divide mussels among bowls. Season broth with salt and pepper. Ladle broth over mussels.