Hard to beat steamed open in a little dry white wine with a touch of garlic and lots of parsley. Remember not to heap mussels up in a pan, try and cook in as near a single layer as possible. The reason for this is that those on top hold the bottom ones closed and they overcook. If preparing a lot, do in batches. Serve at room temperature with their liquor.
© 1996 Alastair Little. All rights reserved.