This is my own recipe, but it's not radically different from others' recipes (tho' notice, I use no water). What makes the product outstanding is that we purchase mussels from InterShell.
1 tb olive oil
2-3 cloves garlic
--> Mince the garlic and saute it in olive oil in a broad frying pan.
white wine, enough to cover pan bottom
1 tb lemon juice
1-2 tb fresh parsley
--> Mince the parsley. Fling the wine in the pan, followed by the mussels (1 to 2 bags) and then the lemon juice. Quickly top with minced parsley.
Cover the pan and cook 3-5 minutes. When you uncover the pan, all the mussels should be open. Sever in a massive bowl, being sure to pour the cooking juices over the top.