I have never really been a fan of seafood... but keep trying every now and again. Today we found bargain mussels, so thought we'd give them another go - and beeping delish - they need LOTS of garlic and enough white wine - but with a generous handful of fresh parsley... yum. Finely chopped 3 onions (would have been shallots but we didn't have any - but we did have smallish onions), fry off in olive oil - added 9 cloves crushed garlic and 1/2 tsp chili flakes and salt and pepper. When soft chucked in 2kg of cleaned (wash, chuck out any which are open/ damaged/ don't shut tight with little tap, scrub off barnacles etc and pull off beards... once washed chuck any which are even slightly open). Add about 1/2 bottle white wine - salt, pepper and lid on tight. Shake every minute or so for about 5-6 minutes until the mussels are open. Drain and reserve liquor - boil liquor rapidly and add splosh of single cream and big handful of chopped parsley - pour over mussels and chuck on remaining chopped parlsey. Much slurping and sloshing. Victims all approved heartily - even me. (Don't eat any which haven't opened in cooking).