Oven Steamed Mussels

We don't know why, but somehow these taste so much better oven steamed. And every single one opened!

 Ingredients:
1 Tbs extra virgin olive oil
4oz diced pancetta
2 garlic cloves, minced 
pinch of red pepper flakes 
1/2c white wine 
2 sprigs fresh thyme 
1 bay leaf 
1/4 tsp salt 
2# Penn Cove mussels 
2 Tbs unsalted butter 
1/4c minced fresh parsley 

 Adjust oven rack to lowest shelf and preheat oven to 500* On the stovetop, add olive oil and pancetta to a heavy dutch oven (with lid) and cook on medium heat until pancetta is crispy. Scoop out pancetta. Add red pepper flakes and garlic and cook until fragrant, about 30 seconds. Add wine, thyme and bay leaf. Bring wine to a boil. Add mussels and salt. Stir to coat. Put tight fitting lid on pot and transfer to hot oven. Bake for 15-18 minutes. Take out of oven, push mussels to the side and add butter, stirring until melted. Add fresh parsley and reserved pancetta. Stir to coat. Divide between 2 bowl (entree size) or 4 bowl (appetizers) and serve with crusty bread.