Moules frites!

Mussels are the easiest thing possible to prepare, specially when you live on a coast where they are cheap and plentiful.
Pour all the mussels (~2 pounds) in the sink. Discard all those that are open or that don't shut when you give them a "knock". Clean the "beard'" of the rest with a knife, and remove excessive sand and grit.
Heat a bit of oil in a pan, saute shallots & garlic (1 shallot, 3 cloves of garlic), pour in 1 cup of white wine (or a mixture of wine & water, or just water), bring to a boil, and add the mussels. Cover. Stir occasionally if the pan is not large enough for all the mussels to be at the bottom with the cooking liquid. When the mussels open, time another 2-3 minutes of cooking time. Don't overcook or they will be rubbery. If the mussels are small, you can stop cooking as soon as they open. You can ladle the mussels into individual bowls while you turn up the heat to let the cooking liquid reduce, then pour the liquid over each bowl and sprinkle with parsley. Serve with fries.