1/2 cup (125 ml) white wine

1 shallot, chopped

1 lb (450 g) mussels, debearded and scrubbed clean

In a large pot over medium heat, bring the wine and shallot to a boil. Add the mussels. Cover and cook, stirring frequently, until all the mussels have opened, about 5 to 8 minutes. Discard any unopened mussels. Let cool, then transfer to a bowl and refrigerate for 1 hour or until chilled.

Drain the mussels and arrange on a serving plate or serve as part of the coast-to-coast Canadian seafood platter (see recipe).

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