Thoroughly wash the mussels - remove the "beards" and discard any that are damaged or do not close when tapped
Place mussels into a heavy pan with the fitting lid, add bay leaf, lemon rind, pepper and cover with the lid, allow to steam on a high heat, shaking the pan occasionally, until all shells are open. Discard any mussels that remain closed
Break off a half of the shell, leaving the mussel in the other
Arrange the shells on a smoking tray
Spoon a bit of herb oil into each shell
Smoke for 10-15 min
I always take Green shell mussels, no need to clean them. The olive oil goes very well with the mussels.