My mussels recipe is like this: Toss a pot on the stove. Dump in some white wine or sake. Add about a tablespoon of horseradish. Throw in fresh basil or shake in lots of dry. Toss in about a tablespoon of minced garlic. Pour in some lemon juice. Add salt. Take your saffron jar, and grab as many threads as you can spare without crying, and toss those in. Warm up the burner under it a little, to get the mix warm... Wash all of your mussels thoroughly under cool water. If any were open before you started rinsing them, toss them out. Throw them all in the pot. Put the lid in, and shake up everything lightly (not too hard. Don't want to break the shells... When the shells all open, and the mussels get all shrinky inside, then they're done. Shake up the pot one more time, to get the broth all mixed around, and serve.