1.   In the early days of the Inn, we served mussels the traditional way, in the shells.

2.   Serve mussels immediately in their skillet with the clarified herb butter and lemon wedges.

3.   Serve mussels in shells or remove them.

4.   The mussels are served with a clarified butter sauce redolent of garlic, thyme and pepper, making a truly wonderful dish.

5.   Five big mussels are served with a selection of lettuce, raddichio, tomato wedges and sliced olives.