The following confirms that my love of mussels is hard-coded.
Below is an antique Roman recipe. I can guess pretty much how each recipe evolved into the Italian recipes I know and love.
IN MITULIS (Sea Mussels)
(Apic. 9, 9)
1kg fresh sea mussels
1 branch of leek, finely minced
1 tsp cumin
1 tblsp minced Saturei
500ml white wine
ca. 500ml water
First water mussels, and clean them. Mix together Liquamen, wine,
water, Passum and spices. Boil the broth for about 20 minutes, then add
mussels. Boil additional 10 minutes. Serve.