Hello Michael
 MG> I'm searching for unusual Mussel Recipies..
Not sure what you would call unusual but here are 2 I have.
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.03
 
      Title: Mussels in dill sauce
 Categories: Seafood
      Yield: 4 Servings
 
  2 1/4 l  Mussels
      1    Stick celery
      3    Stalks parsley
      1    Shallot
      4 tb Dry white wine
 
  Dill Sauce:
  3 tb Dijon mustard
  1 1/4 cups thin cream
  Juice of 1/2 lemon
  Sea salt and black pepper
  4 tb chopped dill leaves
  
  Clean the mussels and put them in a deep saucepan with the drained and
  sliced celery, the parsley, and the peeled and sliced shallot. Add the
  wine and cover the pan. Bring to the boil and cook gently for 4 to 5
  minutes, until all the shells have opened. (Discard any that do not
  open.) Take off the lid and leave to cool.
  
  Put the mustard in a small bowl and gradually beat the cream into it.
  Add the lemon juice and salt and pepper to taste - not much salt will
  be needed. When the mussels are cool, lift them out of their shells
  and stir them into the creamy sauce. (Keep their cooking stock for a
  fish soup.) Stir in the dill and serve soon after cooling.
  
  "The Herb Book"
 
MMMMM
 
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.03
 
      Title: French Mussel soup
 Categories: Seafood
      Yield: 4 Servings
 
      8 c  Mussels
      1 sm Onion; chopped
      1    Shallot; chopped
      1    Clove garlic; crushed
    1/2 c  Parsley; finely chopped
           Black pepper
     75 g  Butter or margarine
  1 1/4 c  White wine
  1 1/2 tb Lemon juice
 
  Scrub the mussels thoroughly and place in the saucepan with the onion,
  shallot, garlic, parsley, pepper, 1/2 the butter and the wine. Cover
  and cook the mussels for a few minutes over a high heat. Shake the
  pan several times to ensure even cooking. When all the mussels have
  opened, transfer to a heated serving dish and keep warm. Strain the
  liquid into a small saucepan and reduce over a high heat until 1/3
  remains. Remove from the heat and whisk in the remaining butter and
  when thick and foamy whisk in the lemon juice and pour over the
  mussels. Serve very hot with chunks of fresh crusty bread.
  
  "The Australian Heritage Cookbook"
 
MMMMM
 
Vicki
chatting from Australia
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