Cooked in a coconut milk and Thai red curry sauce until they open, and then garnished with chopped cilantro, shredded Thai basil, and sliced green onion.

Three cheers for the white wine! I tend to use a drier white (enough to cover the mussels by half), then add whole smashed garlic cloves, diced shallots, some thyme, finely ground white pepper, and a touch of cayenne pepper. Once they've opened, more diced fresh thyme and some fresh sage chiffonade, reduce and a a tablespoon or eight of butter for the sauce. Delicious!

Steam them in coconut milk with lemongrass, fresh basil, shallot, ginger.

Curried mussels ala McCormick's and Schmick's are my favorite. Sorry, no recipe.

Scrub well. Steam w 1.5 inches water, garlic, white wine butter and a pinch of red pepper flakes. The broth will blow your mind.

White wine, fresh thyme, chopped shallot. Steam in that liquid and when they're done, reduce, toss in some butter, and use as a sauce.

I just throw them in a pot with some garlic and basil and water, cook them for a few minutes, and then drench them in butter. Not particularly sophisticated, but very tasty!