To prep the mussles you must wash them with hot water and scrub them with a sturdy scrub brush. Set them aside to dry. Chop 6 cloves of garlic and add them to a smoking hot pan. After browning them you must add 3 1/2 cups of white zinfandel to the pan. Allow that to reduce for 3 minutes. Add the mussels. Add 3 sprigs of rosemary, 1/2 cup of basil, 1 bay leaf, 2 tablespoons of salt, and one small chopped onion. Allow this to cook until all of the mussels are open. Discard all the mussels that do not open. Plate, serve, and enjoy. Voila!!