I just love mussels and I recently learned another trick that has changed my life. Nothing better to use for a shellfish "fork" than an empty shell. There's no need to buy those tedious little forks that get lost in the dishwasher. Use an empty shell like tongs and it works great to get the meat out of the other shells.
Here's a tasty and simple way to prepare mussels to use over whole grain linguine.
Here's where you are supposed to throw away any that do not open but no one ever says how open is "not open". Use your judgement.
I can't resist also having some thick slices of crusty whole grain bread that I have rubbed with garlic before baking in the oven at 350 or so until starting to brown then drizzled with recently pressed extra virgin olive oil. Works great to soak up the juices.
Serve with a big green salad dressed with a Meyer lemon vinaigrette (juice one lemon, one minced garlic clove, salt, pepper, and twice as much evoo). Enjoy