Steaming mussels open in wine does create a wonderful kitchen aroma and when combined with a small amount of cream, onion and parsley the outcome is divine. It kind of gives me the illusion I’ve made something seriously “posh resturant”, if you know what I mean. Having said that, personally, I think plain steaming in just water and lemon juice is fine. Then the mussels really come to fore. A really, really good alternative to all of that is steaming in apple cider. But it does have to be seriously good cider. Not the cheap tinned mass market cider, that doesn’t work. Here in Somerset we are fortunate to have the best cider there is! (no bias, of course).
I really like it that mussels are now plentifully available in everyday supermarkets. People arn’t afraid of them anymore. We’ve come along way in the last thirty years.