You can add just about any herb to mussels but here is a simple recipe like
6-8 cloves of garlic, crushed
1 onion finely chopped
a small bunch of parsley, chopped finely
1 good slug white wine
1 bay leaf
Clean and beard the mussels discarding any that are open or cracked. Give any that are open a good tap before opening discarding them – it they close they are ok if they remain open do not use.
Place the mussels in a large saucepan then add all other ingredients.
Cook on a high heat until the mussels have opened, this only takes a few minutes.
Serve with lemon wedges.
In France Moule Frites are very popular which is mussels with hot potato chips which are used to soak up the juice.