This is a wonderful way to introduce people to seafood. No surprises here -- this stuff tastes fantastic! The original recipe comes from Saleh al Lago Restaurant In Seattle, Washington, where they use Penn Cove mussels, but any mussels will do as long as they are fresh. I once had these at a convention in Toledo, Ohio and I have made them myself from this recipe on several occasions -- they are always very popular once people try them. You will find, the first time you make them, that you didn't make enough. I always make two batches rather than doubling the recipe as they are best fresh out of the pan.