Three Chimneys: Cod, in Saffron Mussel Sauce with Skirlie Mash

I have never been able to eat mussels. Well, I did once manage to eat one, but that was with my eyes closed, and before I actually looked at them. They just look so, well, alien I suppose. Or like little mouths - as if they might bite back.
I wasn't sure whether I'd be able to get the fresh mussels I needed for this recipe. I did have an idea for a backup - although it would have changed the recipe somewhat. Luckily, D managed to find some fresh mussels at the supermarket fish counter.
Having never eaten mussels, it's hardly surprising I've never cooked them before either. Yes, I know the theory - discard any that are open, or have cracked shells, before you cook them, and discard any that are closed after you cook them. So, with D's help in the preparation (i.e. he did all the cleaning and discarding), we got the mussels cooked. It was actually stupidly amazing - all these closed shells tipped into the bubbling wine/stock/onion/parsley in the frying pan, lid on, leave for a few minutes. Take the lid off and wow, they've all opened! Yummy smells, and yes, I did actually eat one then. Fresh out of the shell.
Once the mussels are done, the rest of the dish is fairly easy, it just all needs to come together at once. I'd already prepared the skirlie bit of the skirlie mash a bit in advance. What is it? Well, basically it's finely chopped onion and oatmeal fried together in butter. While the potatoes were cooking, reduced the liquid the mussels had been cooked in, and added the (again, prepared in advance) fennel and onion and a pinch of saffron. While the cod was grilling, added some cream and the mussels into the sauce, and finished of the skirlie mash - basically as it sounds, mash the skirlie into the potatoes (with a bit more butter). It just gives a bit more texture and flavour to the mash.
Not being a restaurant kitchen, plating was nothing fancy. But it tasted good. Will I eat mussels again? Well, there's another recipe with them in...