Oh man I made these so long ago I can barely remember how I made them..and now I feel really, really lazy... Ok, well, first you have to soak the mussels in cold water for a bit to get the sand out. Then scrub them, if they're lookin dirty or whatever. Ok, then chop some garlic and shallots. Put a tablespoon or two of olive in a big pot. Saute the garlic and shallots for a minute or two, then dump in the mussels and a cup of white wine, then cover and turn down heat so the mussels steam. Cook them for about, oh I don't know...7 or 8 minutes? Until most of them open up. Then, scoop them out with a slotted spoon and put in a pretty bowl. Then, add to the juices in the pan: a few tablespoons of butter, and a tablespoon or two of dijon mustard, and bring this to a quick boil. Then pour it over the mussels. The end!