This is exactly how I prepared mine, with a little variation in ingredients. I start with the wine along with some chopped garlic and bring it to a boil, add the mussels and cover, shaking the pan. As they open, I remove them to a plate. Any that don't "open for business" get tossed out. To the wine left, I add some lemon juice and butter and reduce it by half. Then I sprinkle in some red pepper flakes and parsley, and strain the broth. I pour this strained broth over the mussels I steamed and serve with wine and bread. It is so easy, and makes a great tapas or light dinner, or can easily be served over cooked pasta for a more substantial meal. Thanks for sharing and I am glad we think alike when it comes to mussels!
My first time making mussels and they where easy and delicious. DH couldn't stop complimenting me in how they turned out. I made as directed and didn't change a thing. Made for Spring PAC 2014