Martha Stewart and Epicurious both offer good recipes for garlic mussels, each with slight variations. Martha Stewart's recipe uses white wine for flavor, while the Epicurious recipe calls for lemon.
To make Martha Stewart's recipe for Mussels in White Wine and Garlic, combine 2 cups of dry white wine, 4 finely chopped large shallots, 4 finely chopped cloves of garlic and 1/2 a teaspoon of salt in a large stockpot, and set at medium heat. Simmer for 5 minutes, then add 4 pounds of scrubbed and debearded live mussels.
Cover, increase the heat to high, and cook for about 5 minutes, or until all the mussels are open. Stir in 6 tablespoons of chopped butter and 1/3 of a cup of mixed fresh herbs, such as flat-leaf parsley, chervil or basil, chopped. Remove pot from heat, and divide mussels and broth evenly between four bowls, serving immediately.
The Epicurious recipe requires 3 pounds of mussels cooked for about 5 minutes in a Dutch oven over a high heat and drizzled in a garlic butter. To make the garlic butter, melt 10 tablespoons of butter in the still-warm Dutch oven over a medium-high heat. Add 3/4 of a cup of finely chopped shallots and 6 minced large garlic cloves, and sauté for about 3 minutes, or until tender. Add 3 tablespoon of chopped parsley, 2 tablespoons of fresh lemon juice, 1 teaspoon grated lemon peel and the cooking liquid from the mussels, then bring to a boil. Check seasoning, and add pepper, if desired.