Mussels in garlic butter sauce

Scrub the mussels thorougly under cold running water. Discard any that have broken or open shells.

Melt 40g of the butter in a very large pan over low heat. Add 2tsp of the chopped garlic and all the shallots and cook for 2mins.

Add the mussels, wine, salt and black pepper. Cover and bring to the boil, shaking occasionally. Cook for around 3 mins or until the mussels open.

Place the mussels into individual dishes, discarding any mussels that won't open.

Mix together the remaining butter, garlic and chopped parsley.

Stir the mixture into the remaining cooking juices and heat through, pour over the mussels and eat immediatley.