With your hands or a firm brush, clean the mussels under running water. Some mussels may have a "beard". The beard is easily removed by gripping it and giving it good tug towards the hinge edge of the shell.

Cook the chopped shallots with the white wine and pepper for 5 minutes then add the cleaned mussels. Cover and let them cook for 4 to 5 minutes until they open (throw away any unopened ones). Let them cool down in their juice.

Prepare the "rougail"

Dice the onions, the tomatoes and the green pepper. Salt a little and pepper. Add the lemon juice, the olive oil and the Tabasco, the chopped parsley and mint. Marinate at least 15 minutes.

Put together

Remove the top shell of the mussels. Place them on a platter. Cover with the "rougail" sauce, pepper and serve fresh.