A pat of butter, a bay leaf. You heat the fluid to a boil and spoon the mussels in, then cover and cook for about five minutes. The mussels are done when their shells all crack open. A loaf of crusty sourdough, bought on the way home. The broth from the pan you ladle out to drink on the side.
Forks lie idle at the side of the plates.
The dull orange flesh is tender and rich, melting together with the butter in your mouth. Your chins get shiny from the butter. An old chardonnay from the fridge washes down the briny mouthfuls until your plates are empty and the shell pan is full.