Mussels with Sausage and Thyme

This comes from Sunset magazine and has been adapted slightly. It's a great dish for company. All but actually cooking the mussels can be done up to a day ahead. I like to make the broth earlier in the day, while drinking what's left of the dry white wine. I stick the pot in the fridge and then heat it up when I want to cook the mussels. Mussels cook up quickly so I can enjoy my guests and not be stuck in the kitchen. Also, the broth is terrific and I recommend serving it over a couscous or rice. I like the whole grain wheat pilaf from the Middle East mixes. They cook up quick as well and if you plate it with an eye for presentation, your guests will be definitely be impressed.