2 kg live mussels
300ml white wine
5 banana shallots, finely chopped
Small sprig fresh thyme
1 bay leaf
2 tbsp chopped parsley
Freshly ground pepper
Scrub the mussels and remove the beards. Discard any that are open. Rinse under running water.
Pour the wine into a large pan or a wok the has a lid. Add the shallots thyme and bay leaf, season with pepper.
Bring to the boil, add the mussels, cover with a tight lid and cook, shaking the pan occasionally, over a medium heat for 4 minutes until the mussels have opened.
Remove the thyme and bay leaf and any unopened mussels.
Serve the mussels in bowls with a little of the cooking liquor poured over, garnish with the chopped parsley and eat with some crusty bread.