Scrub the mussels under cold running water. Discard any that are open. Place them in a pan and pour over the wine. Cover and cook over a high heat for 5 minutes until the mussels have opened. Strain the mussels and reserve the cooking liquid. Allow to cool slightly and remove the top shell of each mussel, leaving the meat attached to the other shell.

In a frying pan melt the butter and fry the onion and garlic until soft.

Stir in the chilli and breadcrumbs and stir until they are golden in colour. Remove from the heat and stir in the fresh herbs. If the mixture is too dry pour in some reserved liquid and stir to loosen and season.

Spoon the breadcrumb mixture over the mussels and sprinkle over the grated cheese. Cook the mussels under a hot grill for about 2 minutes or until the topping is golden and crisp and serve warm.