The classic way to serve mussels is steamed in butter, shallots and white wine. After cooking discard any that don't open.
Something else. I cook mussels like this all the time with just a couple of adjustments. Another reviewer said he/she would cook the mussels with plain water and pour the sauce over them, but you would loose all the lovely mussel "liqueur" that comes with the cooking of them. To thicken the sauce, boil it down a little before adding the mussels, and afterwards, add a little double cream and boil it down more, while keeping the mussels warm, under a damp cloth in a low oven. Works like a charm and you don't loose any flavour. - 29 Sep 2008
very easy and nothing to add to the recipee. - 27 Feb 2010
This recipe was equisite. The muscles were extrememly tender and the juices were definately worthy of dipping with crusty bread. No need to change a thing. - 29 Sep 2008