In a large pot over medium heat, bring the wine and shallot to a boil. Add the mussels. Cover and cook, stirring frequently, until all the mussels have opened, about 5 to 8 minutes. Discard any unopened mussels. Let cool, then transfer to a bowl and refrigerate for 1 hour or until chilled.
Drain the mussels and arrange on a serving plate or serve as part of the coast-to-coast Canadian seafood platter (see recipe).