I love mussels. They are fairly inexpensive (you can get 2lbs or for about 4$), very easy to prepare and go well with most flavors. They go really well with fries, but can just as easily be paired with rice, pasta, salad. Such versatility! I think the hardest part is cleaning them and getting those darned beards removed.

Here is a great resource for sorting and cleaning mussels

Mussels are best stored by taking them out of the mesh bag they come in and placing them in a bowl, covered with a damp towel. Do not seal them in a tupperware, or cover them in plastic wrap, mussels are alive, and need to breathe. Drain any liquids that have accumulated and rinse the mussels in a colander once you are ready to cook them.

Personally, I love to play with the recipe ideas for mussels but one thing remains constant; mussels are steamed. They aren't boiled. The ratio of mussel to liquid is quite high, about 2lbs of mussels to less than a cup of liquid. I have steamed mussels in wine, beer, broth, coconut milk,  orange juice and Pernod. Your options are limitless.

Classic French Mussels

A quick tip. When eating mussels, use an empty mussel shell to go in and pull out the mussel meat. Simply pinch and pull, yummy delicious with less dishes too!

For mussel-goodness, check out the Mussel Face-off over at Fou de Food!