Mussels

bacon

onion

garlic

butter

thyme (Not the right herb, but I don't care. Try chervil, parsley)

dry white wine

Mmmm. Put 'em in a pot. Put on a lid. Steam. Check to see if they're opened. Finger-food. I ate all two and a half pounds, on account of when it comes to mussels, I'm a total pig. I actually like the cooked buttered wine a lot better than the same wine in a glass. I'm totally no-class that way.