This quick, post-work way of cooking mussels is greater than the sum of its time. It takes less than 30 minutes from start to finish, yet still manages to achieve an intense depth of flavour. Serve it how you wish, but I think a fresh, crusty baguette is key, to mop up all those juices, as is a sturdy napkin to tuck into your collar to preserve your clothes from the almost inevitable splash-back. And candles, because mussels always feel romantic to me, even if it is just a regular weeknight.
