Scrub the mussels with a stiff brush and scrape off any barnacles. Let the mussels rest in cold, lightly salted water for 10 minutes. Pull off the beards and discard any mussels that are open.
Using a large pan with a tight-fitting lid, bring the wine to the boil. Add the drained mussels, cover and cook over a high heat, shaking the pan occasionally, for about 5 minutes or until the mus