Mussels on The Half-Shell

While a bowl of steamed mussels can make a great simple feast for one or two, here is a different way to think about mussels, more like tapas. Served on a large platter, their black shells glistening, they go fast at a cocktail gathering. I like to make them two ways: a hot version, baked with herbs and garlicky bread crumbs, and a cold version, topped with a robust vinaigrette. Both are delicious, and both can be mostly prepared in advance.