Prepare the mussel by scraping with an old knife and scrape off the beards.
Place the shallotsonion, butter, bouquet garni and the wine, Plus a sprinkling of pepper. With the mussels in a large strong pan, cover with a lid. Shake the pan over a good heat for 5 mins or until the mussels are open.
Remove the mussels and pile up in warmed individual bowls.
Pour the liquid over the mussels and sprinkle generously with the parsley then serve.