Few things rival the culinary euphoria that is a perfectly steamed dish of mussels with crusty bread. Often, we see mussels dressed up (Thai-style, Belgian beer, white wine and garlic, marinara), but when super-fresh ones are available, leave them alone. This recipe calls for a little bit of water, plus some butter or olive oil. That's it.
48 mussels fresh (about 2 pounds), scrubbed and debearded