Mussels in White Wine
Rinse mussels under cold running water, scrub thoroughly and debeard if necessary. Discard any mussels that have opened.
Peel and finely chop shallots and garlic. Heat oil in a large pan. Add shallots and garlic and sauté briefly. Add mussels, Noilly Prat, wine and fish stock. Sprinkle with parsley and cover the pan. Bring to a boil and steam mussels, occasionally shaking the pan, 7-8 minutes.
Arrange mussels in hollowed artichokes, if desired, and top with wine sauce.