Making French mussels, as on the Atlantic coast, is really very easy. First you get 500g mussels. Put them in a large enough pot. Now fill the pot with half water, half white wine, until the mussels are covered. Then you bring the whole thing to the boil. Cook it until the mussels are all open. It doesn't take that long. If a shell stays, it means that it is not good. It must be thrown away. When they are open, add a quarter of a pound of butter, half a packet to the brew, and turn the heat down. Now you refine the whole thing with parsley and chives and let it go through again for a short time… And done.
Good appetite and dearest greetings,