Mussel Kebabs

• 48 mussels, in their shells
• 150 ml (5 fl oz) Australian dry white wine

Scrape the mussels thoroughly, removing their beards, then wash them in several changes of water. Discard any with broken shells or those that do not shut when tapped. Put the mussels into a pan with the wine, onion, herbs, salt and pepper. Bring to the boil, reduce the heat and simmer gently for 4-5 minutes, until the shells are open. Remove from the pan and allow to cool, then take the mussel