Preheat the oven to Broil.
Using a large saucepan or Dutch oven, melt the butter over medium heat. Add the shallots, bay leaves and thyme. Cook for about one minute. The shallots will have just begun turning transculent. They will continue to cook once the moules are added.
Increase the heat to medium-high. Add the moules. Add the white wine and cover for 2-3 minutes. The moules will begin to open up prompted by the steam. After 2-3 minutes, remove the lid. Most, if not all, moules should be opened. Remove the saucepan from the heat, and remove any moules that did not open.
Strain out the liquid (using in a later recipe as broth - risotto for example). Remove the top shell from each of the moules (or the shell that is not connected to the moules itself. Discard. Place the moules in their half-shelves on a parchment lined baking sheet. Separate each moule from its shell, so that it sits in it, but can easily be enjoyed when eaten.
Using a small spatula, spread the herb butter over the top of each moule in its half shell. Leave just enough uncovered to reveal what is underneath. Sprinkle with a dash of more bread crumbs and place in the oven under the broiler until golden brown (about 3-5 minutes).
Place on a large platter. Enjoy with the white wine you cooked the moules in over the stovetop or a crisp Provençal rosé. Freshly made crusty artisan bread would be delicious to clean up any extra melted herb butter.