- In a large saucepan, soften the shallots in half the oil. Add the wine and bring to a boil. Add the mussels. Cover and continue cooking, stirring frequently, until they have opened, about 5 minutes. Drain and keep the cooking liquid for another use (see note). Discard any closed mussels.
- Remove the mussels from their shells and place in a bowl. Add the remaining ingredients. Season with salt and pepper. Refrigerate for about 30 minutes.
- Clean about 24 half-shells and garnish with the mussel salad. Place in a serving dish.
Use the cooking juices for a spaghetti, risotto or seafood soup.