One time I made mussels and added salt to the onions when I fried them as I do in all other dishes. But mussels are salty anyway so the finished dish was almost inedible; NEVER ADD SALT. Also I didn’t cook the mussels enough so they were slimy and fell apart when eaten. Another time I cooked the mussels enough but added water to the wine. When the mussels were cooked I removed them and reduced the liquid but not enough. So the ‘sauce’ was too watery. It didn’t help that I didn’t add enough cream either.

Based on Felicity Cloake’s moules marinières but with the addition of garlic obviously. Also I didn’t put the butter in at the end but in the sauce.