Here in the United States, mussels have a bad reputation as being a “lesser” shellfish. I happen to disagree. True, they may have a less intense flavor than clams or oysters, and they sure like to turn into a rubbery / chewy mess with a quickness, but with the right amount of care you can make something remarkable. And to top it all off, mussels can be found for relatively cheap compared to their more popular cousins.
This preparation is a Provençal (SE coast of France) dish. The “à la marinière” part of this dish translates to “mariner’s style”, which is when shellfish is prepared with white wine and herbs. Although the white wine really enhances the mussels’ taste, I like to think that it’s the butter and cream that really do the trick. Either way, you’re in for a treat.