from Cuisine en Provence, France

• 2 ½ pounds Mussels    
• 2 shallots, chopped
• 4 tablespoons chopped parsley
• 1 small glass of white wine
• Freshly ground pepper

Thoroughly wash the mussels and remove their beards. Make sure all sand has been rinsed away. Place them in a large flame proof pot with the other ingredients. Cook over a high heat until the mussels have opened. Discard any that have not opened.

Garnish with chopped parsley and serve immediately.  The mussels can be served over hot pasta. Cream, diced tomatoes or curry powder could be added to the juice for different flavors. Serves 4 people.