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The first mussels I had were steamed in white wine and served with toasted French bread to eat with the broth. They were excellent! The best part of mussels steamed in white wine is the broth. I've had them other ways, but steamed in white wine is how I prefer them.
Basque or Spanish stuffed and deep-fried mussels, sometimes called “flu-flais ” or “ Rabid Tigers ” or "Mejillones Tigres" are something I want to try as soon as possible.
There are links to recipes for them on these sites:
A Milder Version of Stuffed and Breaded Mussels
Another recipe:
Mussels, Broiled, Stuffed 1 lb. mussels, cleaned and debearded 1/4 c. dry white wine 1/4 c. bread crumbs 1/4 c. grated Parmesan cheese 1 tbsp. chopped garlic 1 tbsp. melted butter 1 tbsp. chopped parsley 1/2 tsp. black pepper Lemon wedges for garnish Preheat the broiler. Steam the mussels open in white wine in a heavy saucepan. Shuck the mussels and return them to half-shells. Combine the remaining ingredients and pack this mixture loosely into the shells on top of the mussels. Broil until the stuffing begins to brown, about 3-5 minutes. Serve with lemon wedges and pass Tabasco or another hot pepper sauce if desired. Serves 4 as an appetizer.
Mussel Recipes on this site:
Phaed