pots to dissolve them, at this point drain and rinse the mussels.
meanwhile, heat a large pot with low-calorie spray and add the garlic.
when you can smell the garlic add the coriander and half the parsley and the wine stock.
stir and add the mushrooms and cover with a lid for 10 minutes.
put the mussels on a sharing plate and (making sure to discard any closed mussels, do not attempt to eat these!) pour over some of the cooking liquid.
sprinkle over the remaining parsley and serve! 