Add oil and shallots to a pan and cook till the shallots are brown. Heat should be medium.

Add the garlic and cook for 1 minute.

Add the white wine with the mussels and give it a mix, close the lid to the pot and wait 4 minutes.

Add the chicken stock and mix, give it another 3-4 minutes on low heat to finish cooking.

Add some butter and mix to finish.

Add the optional coriander or heavy double cream.