Mussels in white wine - Bourgogne wines

1
Carefully scrape the mussels and wash them 2 or 3 times. Drain and set aside in a cool place.
2
Peel and finely chop the shallots.
3
Chop the parsley, then peel and mince the garlic.
4
In a large saucepan, melt the butter. Add the shallots and cook for a few minutes, until translucent.
5
Finally, add the garlic, parsley and mussels. Sprinkle with white wine and season with pepper.
6
Cover and cook over high heat for 5 minutes, stirring occasionally with a skimmer.
7
Stop cooking when all the mussels have opened. Discard any unopened mussels.
It’s ready!