No offence intended, of course, I even try to participate by cooking a traditional Belgian dinner during an important game ;-). Italian mussles are not the same as Belgian or Dutch mussles, and often they are sold together with vongole.
Clean the shells. Slice 4 large fresh onions and 4 garlic cloves. Bake the onions and garlic in some butter. Add the mussles, some bay leaves and a drizzle of white wine. Cover the pan. Shake the pan now and again. The mussles are ready when the shells are all open.
For the sauce, mix some mustard, some cooking fluid and some mayonnaise. Add a bit of lemon juice and pepper. Serve the mussles with bread or French fries and the sauce. So far my contribute during the world Championship!