Classic Garlic Wine Mussels Moules Mariniere

Rinse and scrub the mussels under cold running water. Remove the beard - the fibrous thread hanging from the mussel.

Discard any mussels with broken shells or those that don't close when tapped.

Melt the butter in a large pan over a medium heat. Add the shallots and garlic and sauté until they are soft but not browned.

Pour in the wine and bring to a simmer. Add the mussels, cover the pan, and increase the heat to high.

Cook the mussels for about 3-4 minutes, shaking the pan occasionally. The mussels are cooked when they have opened up. Discard any that remain closed.

Sprinkle with the chopped parsley and plenty of freshly ground black pepper. Serve immediately in deep bowls with bread on the side.