I learned to love mussels and clams while living in the south of Spain. I learned that you can use any good high acid wine, like Albariño, but also Jerez (Sherry wine) and even beer. Mussels, same as clams, are inexpensive, sustainable, and versatile, but this is probably my favorite way to eat them, with a light cream sauce to deep the bread on it. The rule of thumb for an entrée portion of mussels is one pound per person or the same amount if is shared as an appetizer. You can also add saffron or Spanish paprika to this recipe, even tomatoes will work well. They are simply addictive, especially if you pair them with a glass of Albariño or Txakolina.