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I discovered mussels on holiday inBrittany, and I've been kinda hooked ever since. Serve them like soup, in a bowl with lots of juice, and plenty of crusty bread to mop it up with. A good herb combination would be parsley and tarragon, or parsley and chervil. Taken from Nigel Slater's Real Fast Food.
Serves 2 (or 4 as a starter).
P.S. The really important thing to remember about mussels is to chuck away any that are slightly open, float in water, or even look like they're thinking about floating. Once they're cooked and on your plate, don't eat them if they refuse to open or just don't look quite right. It may seem a bit of a waste, but your stomach will thank you later, believe me!!
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Soak the mussels in a sinkful of cold water for a couple of minutes. Throw away any that float.
Scrape off the beards on the remaining mussels with a sharp knife, and scrub any particulary dirty ones. Rinse in clean, cold water.
Bring the wine to the boil in a deep saucepan. Add the garlic, then tip in the mussels. Cover with a lid and cook until the mussels start to open (approx. 4 minutes). Scoop out the mussels as they open and put them in a large bowl. Keep them warm.
Strain the cooking liquor back into the pan. Boil until it is reduced by half (2 minutes on a high heat), add the fromage frais and butter, then throw in the herbs.
Season with pepper and lemon juice if required, then ladel the juice into warm bowls and distribute the mussels into them.
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