My favorite is the classic Italian wine and garlic.
Saute as much garlic as you want in olive oil, then I crank the heat on high and add julienned carrots, celery, red peppers, and green onions, and a quarter cup of butter, for just a quick two minutes. Then I add about a 2/3 cups of dry white table wine. Get that boiling and add the scrubbed mussels, and a few cranks of the pepper grinder. Put a lid on the pot and keep closed for a minimum of 4-5 minutes. Check if they are opened and when they all seem so, they are done. I then add a handfull of fresh chopped parsley and a few lemon wedges and serve right out of the pot at the table. Spoon them out into bowls and make sure you go to the bottom and get the juice so you can dip your crusty bread into it.