One good recipe features mussels with garlic butter. Place 3 pounds of scrubbed mussels into a large Dutch oven, and cook on high heat for about five minutes. Remove the mussels. In the same pot, melt 10 tablespoons of butter, and add 6 sliced garlic cloves.
After the garlic becomes soft, add 1 tablespoon of parsley, 2 tablespoons lemon juice and the grate of one lemon peel. Bring the mix to a boil. Sprinkle the sauce over the mussels, and serve.
Another popular mussel recipe is Ina Garten's recipe for mussels in white wine. Heat 2 tablespoons of butter and 2 tablespoons olive oil in a large non-aluminum stockpot over medium heat. Include 5 or 6 cloves of chopped garlic and 1 cup of shallots. Cook until tender, or until the shallots turn clear. Add 1/2 cup of canned plum tomatoes, 1 cup white wine, and a bit of saffron, parsley, thyme, salt and pepper. Boil the mixture.
Put in 3 pounds of scrubbed cultivated mussels, cover the pot. Cook for eight to 10 minutes on medium heat. Be sure to shake the pot once in awhile to ensure the mussels do not stick to the bottom. Once cooked, pour the mussels and sauce into a bowl, and discard any that have not opened.