Mussels in white wine (Moules marinières)

1. Wash the mussels thoroughly in cold water, pull off the protruding "beards" and discard any that stay open or are broken.

2. In a large deep pot, soften the finely chopped shallots and the crushed garlic in butter until translucent.

3. Pour in the white wine, add the bay leaf and bring to the boil.

4. Add the mussels, cover and steam over high heat for 4-5 minutes, shaking a few times, until they all open.

5. Discard any mussels that did not open and ladle the rest into deep bowls.

6. Pour the remaining liquor over the mussels, seasoned with freshly ground pepper and plenty of chopped parsley.

Tip: A classic of the seaside bistro – the secret is fresh mussels and brief cooking. Do not salt them, the mussels are salty on their own. Crusty baguette or fries (moules-frites) make it complete.