Moules a la Mariniere

• 25 g butter
• 2 shallots, chopped
• 2 garlic cloves, chopped

Melt the butter in a large, deep pan and sauté the shallots and garlic for 5 minutes or until soft. Add the wine and parsley, bring to a simmer, then add the mussels. Cover the pan tightly and steam for 6 minutes or until the mussels open. Discard any that remain closed. Lift out the mussels, draining their liquid back into the pan. Strain the liquid to remove any sand; rinse out the pan. Retur