This dish was simple and amazing. Again I forgot to take pictures through out the making of this one (that seems to be becoming a trend with me that I need to curb) but I suppose there wasn’t much to take pictures of. The stock consisted of, among other things, shallots, garlic, wine, mustard, and saffron. After allowing those to simmer and then steep I brought the broth up to a simmer and then added the mussels and allowed them to cook for a few minutes covered. After they were opened it was in with the parsley and then into a bowl for my dining pleasure.
Random factoid: when I was little (5 or 6 years old) mussels were my favorite food (as well as raspberries, not eaten at the same time of course).