Moules à la Marinière

• 5 lb (2.5 kg) mussels, cleaned and bearded
• Ground black pepper
• 8<

Put the cleaned mussels in a large saucepan. Pepper generously. Add the chopped garlic, shallots and parsley. Pour in the wine, add the bouquet garni, cover and cook over a high heat for 8 minutes. Shake well to make sure that all the mussels are opened. Add the butter and cook for a further 5 minutes. Remove the bouquet garni. Serve the mussels immediately with their juice.