In a large saucepan cook the garlic, shallots, black pepper and white wine until boiling.
Add the mussels, cover and cook over a high heat for about five minutes (shaking the pan intermittently until the mussels open).
Remove the mussels with a slotted spoon and discard any that have not opened. Leave the cooking juices in the saucepan.
Return the juices to the boil and add the butter and parsley.
Boil to emulsify and until the butter has softened.
Pour over the mussels and serve immediately.
Cream can be added to the sauce at the last stage for a smoother dish.
Slice the bread to medium thickness and rub garlic over it. Drizzle with olive oil and lightly toast on both sides.
To serve, place the mussels and juice in a large bowl and serve with the garlic infused bread.
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