Plan on using about 1 pound of mussels per person. When you get the mussels home wash them in cold water. Discard any that are open, or do not close when tapped on the counter. You may also have to tear of their "beards". Mussels have a small stringy extension outside of the shell that they use to attach themselves to things in the ocean.
There is not much of a recipe here just a list of ingredients. For two pounds of mussels, I start by sauteing one half of a finely diced red onion, and 8 cloves of crushed garlic, in olive oil over medium high heat until softened in a large stock pot. After a few dashes of salt and pepper, slide in the mussels, and 1 finely diced medium tomato into the stock pot along with 2 cups of white wine and cover. I usually prefer to use a nice chardonnay for this. The wine does get sweeter as it cooks so you want to start with something that is a little on the dry side. Let the mixture cook for 5 minutes, stir, and add 1/4 cup of finely sliced fresh basil and continue cooking for 5 more minutes or until all of the mussels have opened and the liquid has slightly reduced.