Scrub the mussels with a stiff brush and scrape off any barnacles. Let the mussels rest in cold salted water. Change the water at intervals if it becomes muddy. Discard any with broken shells or that are open. Remove the beards just before cooking the mussels.
Using a large pan with a tight-fitting lid, bring the shallots and wine to the boil. Add the mussels, cover and cook over a high