Mussels

Just curious how some of you prepare your mussels and have you ever had a bad experience with them?  I have only had them from the store and a restaurant.  Thanks JB

http://www.norcalkayakanglers.com/index.php?topic=51397.0

Here's one of my recipes

Butter, garlic and white wine. I'm sorry I don't have measurements. I just eyeball it. Roughly half a stick of butter, half a head of garlic and quarter bottle of wine per 12"-14" deep pan and fill with muscles just enough so you can cover. Just make sure the butter-garlic-wine mixture is hot before you add muscles. 

-Steve

Ask Krusty (Tim), he had an awesome recipe as the Crab Opener!!!

Took forever, but it was worth the wait!!!!

Two dozen steamed in white wine, 2tablespoons butter, lemon juice from one lemon, and garlic. Probably one cup of wine, I eye ball it.
Put in a pot and simmer until they open. Discard ones that don't. Bake pumpkin or other squash, I like pumpkin, until fork tender. She'll half the mussels put the meat back into the pot w/juices, set other half aside. Put pumpkin meat into pot cut in cubes or scooped. Take one of those boat motor thingies, or put everything in the blender and purée. Add two cups half n half, one can of chicken stock, bring to a boil, reduce to a simmer. Season to taste. Add more or less pumpkin to thicken chowder, add other mussels and get some good bread!!
You can vary recipe for taste, but that is my basic "Fall Chowder" that means It's Bang Time! I am going to have to put that one on the website now! Thanks for bringing up mussels!