I brought home my mussels and scrubbed them off with a soft bristle brush. Then I placed them into a colander covered with a damp cloth and slipped a bowl underneath to catch the excess water.
I made a broth of butter, thyme, garlic, onions, lemon and white wine, plus a dash of red pepper. Once it was boiling, I threw in the mussels for about 6 minutes.
After the mussels had finished steaming, I threw in some browned andouille and roasted some potatoes into the broth with some parsley.
We sloshed the whole mess into big bowls and scooped up the broth with crispy warm French bread.