Give the mussels another quick rinse to remove any little pieces of shell. Soften the garlic and shallots in the butter with the bouquet garni, in a large pan big enough to take all the mussels ...

To cook the mussels, heat the olive oil in a large skillet with a tight fitting lid over medium heat. Add the garlic and shallot ... Add the butter, shaking the pan to emulsify.

Reserve the cooking liquor and keep the mussels warm. In the same pan, melt the butter and gently cook the shallot, ham and garlic for 4-5 minutes, until softened but not browned. Add the mussel ...