Mussels have a strong flavour and are tender and juicy. Be careful not to overcook them as they can become slightly chewy. They are usually best steamed, poached, grilled or barbecued in the shell, but can also be purchased pre-cooked out of the shell and marinated. If steaming or poaching, let the mussels cook in their own juice to retain natural flavours. Avoid using too much liquid as the natural liquid of the mussels and moisture from the steam may be adequate. Tomato, onion, garlic, chilli, lemon juice and white wine provide an excellent base for a cooking liquid. When choosing a wine to a wooded white wine style is a perfect accompaniment.