Instructions: None:
For my money the tastiest way with mussels is to cook them in a sealed casserole in their own steam and then to suck the wobbly orange flesh from the salty shells.

Allow a kilo between two people if that is all there is and plenty of very crisp baguette.

You can add 2 finely chopped shallots 1 tbsp chopped tarragon and 1 tbsp parsley and a glass of wine if you like.

The juices may need sieving to remove the grit.

You can even stir in a spoonful of cream. Just make sure the mussels are fresh they should sink when dumped in a sink of ice cold water (if they float chuck them overboard) and that you cook them only until their shells open 3 minutes or so.

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