Not exactly mussels, these "Spiny Scallops" are much different from the farmed bay or sea scallops you've tasted. They have a delicious nutty clam-like flavour and are a similar texture to mussels.
West Coast Scallops
1 Box Spiny Scallops
1 bunch Italian Parsley
1 Clove Minced Garlic
1 Minced Shallot
400ml White Wine
⅓ cup Butter
Sautee shallots and garlic in a bit of oil until translucent
Add scallops, white wine and butter. Cover with lid for 4 minutes on high.
Check that scallops have opened, scoop onto plate. Let sauce thicken in pan then finish with parsley and pour over scallops.
Serve with toasted bread