Ingredients

• 1kg/2lb 3oz mussels
• drizzle olive oil
• 1 shallot
• finely chopped
• 2 garlic cloves
• finely chopped
• 75ml/2½fl oz dry white wine
• handful of fresh parsley
• chopped
• crusty bread
• to serve

Directions

• Clean and debeard the mussels. If any mussels are opened
• tap them lightly on a hard surface. If they don't close
• discard them.
• Heat the olive oil in a wide
• heavy-based pan. Add the shallots and garlic and cook until softened
• but not browned.
• Add the wine to the pan and boil for a minute to burn off the alcohol.
• Add the mussels to the pan. Add most of the chopped parsley
• cover the pan with a lid and cook the mussels for about 3-4 minutes
• giving the pan a shake from time to time. The mussels are cooked when they've opened up. Be sure to discard any that don't open.
• Sprinkle in the remaining parsley
• then spoon the mussels into a serving bowl. Pour over the cooking liquid and serve with some crusty bread.