Eating for one
This recipe is very forgiving so just buy the amount of mussels you want and I would be inclined to use the same amount of everything else.

Quantities
So this is actually a little tricky as most of the weight of the mussels obviously comes from the shells so it’s hard to say the volume of the mussels you actually get to eat. I would say 1kg between two with bread or chips on the side is good. But if you want a few more get a few more - it’s that kind of recipe where it’s forgiving enough. And if in doubt, ask your fishmonger for advice! They know it all so don’t be afraid to tell them what you want and then ask them what they think - I do this all the time.

Take care of salt
Mussels are naturally salty (from living in the sea?) so be careful with adding too much salt as they may not need it. This dish sings with flavour beyond just seasoning so you shouldn't have to add too much salt.

Mussels
Store mussels in a colander covered with a damp cloth in the bottom of the fridge, and use within 24 hours. Just a note but don’t keep the mussels in fresh water or the mussels will die.

Check that all the mussels are closed. Give any that aren’t a gentle tap and discard those that don’t close, along with any that are cracked or damaged.

To clean the mussels, I just rinse them under cold water and scrub them with a clean scrubbing brush. I also pull out the “beards” which are the hairy-looking stings on the side of the mussel. Not all mussels will have beards to remove.

Cook the mussels according to your recipe and discard immediately any shells that have not opened up.

To wine or not to wine
The honest truth is the same amount of water would also do a good job - you need the liquid to steam the mussels when you pop the lid on, so if you don’t want to open a bottle of wine then you don’t have to but the wine does just add something else. A depth of flavour, a specific taste. The same way you can technically make a risotto without wine, but it is just that bit better when you do.

Harissa and chilli
I’ve gone for the double whammy here of chilli and harissa as they both add a slightly different kind of flavour and bring a different kind of heat. Don’t worry I’m actually not amazing at handling super spicy food but this is a mellow lovely kind of heat,m not the kind that removes your tastebuds. But by all means adjust accordingly. I like the Belazu one (this one). You can leave out the chilli if you like, and in the same token if you can’t get your hands on rose harissa, harissa will also work perfectly. I also love Calabrian chilli paste - which is SO good. Having little jars of things like this in the cupboard / fridge does just mean you have some shortcuts to hand for making things delicious very quickly and easily

Herbs
Really any herbs will work. Chives, Dill, Parsley, Coriander, Tarragon…all would be great so use what you have and what you like! But do add some green. You want the little bursts of freshness and flavour that come from sprinkling fresh herbs to something hot and steamy.

Now for the BONUS recipes as why have 1 recipe when you can have 3?!

Spicy tomato mussels - tomato sauce spiked with chilli and plenty of herbs
You will need:

Ingredients
1 tin tomatoes

2 tbsp olive oil

3 garlic cloves, finely chopped

1 red chilli, deseeded and finely chopped

pinch of sugar

1kg cleaned mussels

good handful basil leaves

Method
Heat the oil in a large pan with a tight- fitting lid. Add the garlic and chilli, then very gently fry for 2-3 mins until softened but not golden. Add the tomatoes, sugar and seasoning. Stir well and simmer for 10 minutes until the tomato has reduced a little and thickened.

Tip in the mussels and give them a stir. Pop the lid on and steam for 3-4 mins, shaking the pan halfway through, until the shells have opened.

Discard any shells that remain shut, then divide the mussels between two bowls and add the basil leaves. Provide a large bowl for the empty shells and plenty of crusty bread for dunking.

Note: you can also add a splash of cream which is v good. Coconut cream also works well.

Moules marinière with cream, garlic and parsley
1kg mussels

1 garlic clove, finely chopped

2 shallots, finely chopped

2 bay leaves

15g (Small knob of) butter

100ml dry white wine or cider works well too

120ml double cream

handful of parsley leaves, roughly chopped

crusty bread, to serve, preferably buttered

Method
Wash the mussels under plenty of cold, running water. Discard any open ones that won't close when lightly squeezed.

Pull out the tough, fibrous beards

In a large pan soften the garlic and shallots in the butter.

Add the mussels and wine or cider, turn up the heat, add the bay leaves then cover and steam them open in their own juices for 3-4 minutes. Give the pan a good shake every now and then.

Add the cream and chopped parsley and remove from the heat.

Scoop into bowls and serve with lots of crusty bread.

Enjoy!