mussels

 I'm a believer in simple is better for seafood so I don't have any complex sauce ideas...

 We lived on south Puget Sound for 25 years and grew Manila clams on our beach (planted 10,000 at a time) and grew volunteer mussels on our mooring bouy. The bouy and line needed to be "cleaned" twice a year. 
  We've eaten a few bivalves. 
  My favorite cook for well scrubbed/rinsed clams or mussels is to put them in a pot, add a clove of crushed garlic, drizzle a large tablespoon of good EVOO over them, put the lid on and then turn on the burner to med-low. After a few minutes stir the pot a bit and as soon as the lipids are released crank the heat for 1 minute then take it off the heat. Stir it again and let it sit until almost all of the shells are opened. Lipids make for great garlic bread dipping. DO NOT OVERCOOK!
 OR... 
 Just put them on a baking sheet in the BGE with a little evoo at 350° and smoke until opened.
  I've missed that part of living on the water a lot. I do not miss the property taxes though.
Regards, Mike

Hi!
I love cooking mussels in a pan. Pour olive oil into the pan, add garlic, and when it starts to release its aroma, toss in the mussels, pour in some white wine, and cover with a lid. Once the mussels have opened, add a piece of butter, parsley, ground pepper, and stir everything together.