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1. Toni Said,

   I usually replace the wine with whatever broth would go best. In this case you could use clam juice, or a seafood stock.
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2. Jean Karelia Said,

   bake em with garlic, herbs, emmental cheese and creme fraiche! classic french recipe!
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3. Tim Said,

   Try Soy Sauce.
   I prefer a garlic butter sauce myself…
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4. JT Said,

   My favorite recipe for mussels uses Thai red curry paste and coconut milk. Toss in a little soy sauce, green onions, a tiny bit of sugar, and it’s the most delicious!
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5. ptrpn Said,

   http://www.epicurious.com/recipes/food/views/MUSSELS-WITH-GARLIC-BUTTER-1909

   Check out this link for a really nice recipe… "mussels with garlic butter".
   I hope this helps.
   References :
   epicurious.com

6. Anne Said,

   Vermicelli with Mussels in Spicy Tomato Sauce
   serves: 4

   2 teaspoons olive oil
   1 tablespoon mustard seeds
   2 cloves garlic, minced
   1 small onion, minced
   2 cups chopped, diced tomatoes
   1/4 cup chicken stock
   1 teaspoon Dijon mustard, or to taste
   salt to taste
   freshly ground black pepper
   1 pound mussels
   1 pound vermicelli

   Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, about 2 minutes. Drain.

   Meanwhile, in a large sauté pan over medium-high heat, add the mustard seeds and shake the pan to keep them from burning. Once they begin to pop (like popcorn), lower the heat and add the olive oil and onions.

   Cook the onions for about 5 minutes until they turn golden, then add the garlic and cook until the garlic begins to soften. Add the tomatoes, stock, and if desired, the Dijon mustard. Simmer for about 5 minutes for the flavors to blend.

   Rinse the mussels and remove the "beard" on the side of the shell. Add the mussels to the tomato sauce and turn up the heat to medium. Cook the mussels in the sauce until they open, about 3 minutes. Transfer the pasta to a warm bowl and serve with the sauce. Serving Size: about 2 cups
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