Another excellent mussel recipe, either on it's own or with pasta (from my old restaurant):
Mussels - allow 8-10 per person for pasta, or more for a main course.
3 or 4 cloves of garlic, finely chopped
1 tbsp finely chopped FRESH ginger root
1 whole shallot, finely chopped. Can substitute red onion or scallions if desired.
3 - 4 tbsp sliced or slivered sundried tomatoes. If using dry form, soak in hot water for several minutes prior to use. Oil-packed tomatoes can be used directly (drain oil).
1-2 tbsp butter or olive oil
8 oz (1 cup) alfredo or cream sauce
2 tbsp soy sauce
Salt and pepper to taste
Crushed or chopped chillies if desired
Sliced scallions (whites and greens) and lemon for garnish
Saute garlic, ginger, shallots and sundried tomatoes in butter or olive oil over medium heat until they begin to brown; add mussels, alfredo sauce, soy sauce and seasoning. Cover and simmer over low to medium heat until mussels are fully open (sauce should bubble up over mussles; turn gently during cooking if necessary).
Serve over pasta or with bread on the side. Garnish with lemon and scallions.