That briny meat is so good in a myriad of ways - in a wine sauce, with tomatoes, without them, with chorizo, beans, potatoes..I could go on and on.
So if you love mussels as much as I do, this one's going to be right up you alley. Finely chopped up onions, garlic and carrots sauteed in olive oil, a liberal splash of wine, glug of cream and of course mussels. The cream sauce pairs so well with the mussels, it will astound you.
Needless to say, you've got to debeard and scrub them before you use them and toss any unopened ones, after cooking in the trash.
These do so great as a full meal with crusty bread or as a first course at a dinner with family and friends.