In a large pot fry the diced shallots and garlic in a little butter and oil until soft. Add white wine and bring to the boil. Add the mussels and stir well, cover with a lid and allow to steam until all mussels are open and cooked, this should take about 4-5 minutes. Serve in a mussel pot with a sprinkling of rough chopped parsley, hot fries and freshly baked bread to dip in the cooking liquor.
Top tip: Add a touch of cream to the cooking liquor and reduce slightly before pouring over the mussels
Top tip: Use cider instead of wine for a fruitier flavour
Top tip: Add some chillies to the onions and shallots to spice things up a little