By Shigeo Nonaka who insists you eat it straightaway, before the foie gras melts on top of the grill...
1 kg mussels
150 g chopped shallots
20 g unsalted butter
300 ml 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