How on earth do I cook these mussels that I bought?!

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wine, garlic, shallot, lemon, parsley, butter, salt, pepper and parm. cheese.

Simple mussel recipe:

2 tablespoons butter
1/4 cup shallots, minced
3/4 cup dry white wine
3 pounds mussels, cleaned and debearded
1/2 cup chopped fresh parsley
ground black pepper to taste

In a medium stock pot, heat butter over medium heat. Add shallots and saute until translucent.
Pour in wine and mussels. Raise heat to medium/high and steam mussels until shells open, about 5 minutes.
Pour mussels and cooking liquid into a serving bowl, sprinkle with parsley and freshly ground black pepper to taste. Serve immediately.

http://www.youtube.com/watch?v=GNUr-HOXwPg << how to cook mussels http://www.ehow.com/how_4611881_mussels-garlic-white-wine-sauce.html http://www.helpwithcooking.com/seafood-shellfish/how-to-cook-mussels.html http://www.wikihow.com/Cook-Mussels http://www.green-lipped-mussel-oil.com/how-to-cook-mussels.html

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This is from cooksillustrated.com

SERVES 4
INGREDIENTS
2 cups white wine
1/2 cup minced shallots
4 medium cloves garlic , minced
1/2 cup chopped fresh parsley leaves
1 bay leaf
4 pounds mussels , cleaned and debearded
4 tablespoons unsalted butter
INSTRUCTIONS
1. Bring wine, shallots, garlic, parsley, and bay leaf to simmer in large pot; continue to simmer to blend flavors, about 3 minutes. Increase heat to high. Add mussels; cover and cook, stirring twice, until mussels open, 4 to 8 minutes, depending on pot and mussel size.

2. Remove mussels from liquid, twist off and discard top shells, and put in large serving bowl. Meanwhile, swirl butter into pan liquid to make emulsified sauce. Pour broth over mussels and serve immediately with warm bread or rice.

saute some garlic in butter in a saucepan add mussels cleaned of beards, some green onions diced and add a cup of water and top up with white wine and bring to a boil for a couple of minutes discard closed shelled mussels and serve in shallow bowls with small lobster forks and spoon over the sauce after reducing to concentrate flavour and serve a crusty bread to soak up the juice.

boil them in the shell until they open up. don't eat the ones that don't open, they're bad news!

Just boil them. Discard the ones that do not open up, plate, add ketchup and have at it

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