For a vegan option, use soy or rice milk and vegan margarine or for gluten free, simply use gluten f...
150g chopped shallots
20g unsalted butter
300mL dry white wine
2 Tbs finely chopped parsley
In a large pot, melt the butter and add shallots. Cook for two minutes, or until tender.
Add the mussels and white wine. Cover and cook until all the mussels are open, around seven minutes.
Recipe provided by Chez Olivier