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In a large saucepot or Dutch oven, melt butter over medium-high heat. Add shallot and cook, stirring occasionally, until beginning to brown, about 5 minutes. Add beer and bring to a boil. Arrange mussels in the pot and cook, shaking the pot vigorously every 2 minutes or so, until mussels have opened and are hot throughout, 7 to 8 minutes. (Discard any mussels that don't open.)
Ladle mussels and their broth into bowls, top with parsley and thyme and serve hot.