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.
Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).
This page is best viewed in an up-to-date web browser with style sheets (CSS) enabled. While you will be able to view the content of this page in your current browser, you will not be able to get the full visual experience. Please consider upgrading your browser software or enabling style sheets (CSS) if you are able to do so.