Moules à la marinière(BRETON MUSSELS)INGREDIENTS50ml olive oil, plus extra4 large shallots, finely chopped3 garlic cloves, peeledSalt250ml (1 cup) dry white wine5ml (1 tsp) PernodSmall handful flat-leaf parsley1kg fresh mussels, cleaned and de-bearded (or use frozen mussels, defrosted)METHODHeat a splash of olive oil in a large saucepan, add the shallots and garlic and cook until soft and translucent. Season with salt and add the wine, 50ml olive oil, Pernod and parsley.Bring to the boil and add the mussels; cover with a tight-fitting lid and steam for about five minutes, shaking the pot halfway through, or until the mussels are open.Discard any mussels that remain closed and serve with hot chips and mayonnaise.Serves 4..