The Classic French Mussels.
It's very easy to make and is great as an appetizer or a full meal. I usually serve them with a blue cheese garlic bread and a nice salad. Clams instead of mussels work just as good as an alternative.
Here's what you need:
3 tablespoons extra-virgin olive oil
2 shallots, finely chopped
4 garlic cloves, finely chopped
2 pounds mussels, cleaned
1 cup dry white wine
1/2 cup heavy cream
4 tablespoons unsalted butter, cut into pieces
1/2 bunch fresh parsley, chopped
Crusty bread garlic bread, to serve
And here's the "How-to...":
Heat the olive oil in a large pot over medium-high heat. Add the shallots and garlic and cook until softened, about 5 minutes. Add the mussels, wine, cream, butter, and parsley and season well with salt. Give it a good stir, cover the pot, and cook until mussels open and are cooked through, about 10 to 15 minutes.
Divide the mussels and the juices between 2 bowls and serve with the crusty bread.