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Found a kilo of mussels in Tesco yesterday for 90c and made this recipe. I made it a few times when still living with the P&M and had more time for such like endeavors but had forgotten how tasty it was.

Stuff you'll need:
1 kg Mussels
a few chopped spring onions
chopped garlic clove
Tablespoon of butter
Glass and a half of white wine
Fresh chopped parsley
2 thyme sprigs or dried thyme
Bay leaf
Fresh ground pepper

Wash the mussels, (keep an eye out for cracked ones, or if any are open give them a god tap and if they don't close get rid of them).

Cook the spring onion and garlic in the butter in a good sized pot until they start to go a bit transparent. Lash in the wine, parsley, thyme and bay leaf and pepper and simmer for 10 minutes, add the mussels for 5-6 minutes. Put them aside in a bowl and keep warm. Boil the remaining liquid until it reduces to half the original quantity. Pour over the mussels and add a bit of salt and pepper if that's your taste and Bob's your auntie's live-in lover. Goes great with some crusty French bread (Freedom bread for our American readers) to soak up the sauce.

Lovely.

A great, simple, almost classical recipe there.
As an added twist, and in keeping with this site, it also works well with wheat beer.

Yeah, when we were in Bruges the mussels in beer was pretty popular (unfortunately I don't like mussels though)

"Adeptus":1wwmyzb3 wrote: unfortunately I don't like mussels though[/quote:1wwmyzb3]
Lucky you, I find it even better with cockles...

My granny always add the chopped parsley last, just before serving.
And a heap of chips to sponge the sauce !

We were just talking about cockles the other night.
The local strand (sand-spit) that we used to frequent during the summer holidays always had an abundant supply of cockles. Towards the end of the day we were often sent to the water's edge with a pot to collect the cockles for our tea.
More often than not the pot was never filled as we would eat the cockles there and then. There was a certain knack to open them (to open one you needed a second one), but once you got the hang of it we would happily sit in the shallows, stuffing ourselves with the freshest cockles you could get.
I don't see many cockles far sale now, mussels being far more popular. I don't know are they seen as the 'poor man's mussel' or something.
T'were different times when I were a lad etc. etc. *falls asleep on armchair, drops Werther's originals on the floor*

[quote:fxxfl1gh]My granny always add the chopped parsley last, just before serving.[/quote:fxxfl1gh]

Yer granny knows her stuff.
Boiled wilted parsley - yeuch.