In a deep pot add the olive oil and place over a high heat. When hot, add the shallot and garlic and season with salt and ground black pepper. Fry over a high heat until the garlic and shallot have softened.
2 cloves garlic, 1 large shallot, 60 ml olive oil, Salt, Ground black pepper
Add the mussels and cook for about 60 seconds before adding the wine. Put the pan lid on and leave to steam until the mussels have opened, normally 4 – 5 minutes.
1.8 kg mussels, 355 ml white wine
Remove from the heat and bin any mussels that have not opened.
Place a small pan over the heat and add the butter and parsley. Add the liquid from the white wine and the mussels to the butter and parsley and stir to combine and heat through.
56 g unsalted butter, ½ bunch parsley
Carefully pour the butter, parsley, wine and mussels liquid over the mussels making sure you do it calmly so any grit from the mussels remains in the pan and not in the dish.
Serve hot with garlic bread or a warmed baguette to mop up the delicious sauce.