These mussels are garnished with roasted red peppers, parsley, and a creamy sauce.
Discard any mussels with broken shells. Soak mussels in cold water for 15 minutes. Scrub shells with a stiff brush and remove "beard" by giving it a firm tug. Rinse well and refrigerate until needed.
Combine wine, water, lemon juice, shallots, peppercorns, salt, and bouquet garni in a large stockpot with a tight-fitting lid. Bring to a boil; then simmer over low heat for 15 minutes.
Add mussels and cover. Increase heat to medium and cook, shaking occasionally, until the mussels open, 5 to 7 minutes.
Remove mussels from broth and cool both separately. Discard any shells that haven't opened, as well as the half shell to which mussel isn't attached. When cool, put mussels back into broth, cover, and chill until ready to serve. This can be done 1 to 2 days before serving.
Roast pepper over gas flame or under broiler until blackened. Place in a paper bag to cool. Peel and seed pepper; cut in 1/2-inch-wide strips, then into diamonds.
Cut mussels from shells with a paring knife. Pour a little Remoulade Sauce in each shell and garnish with chopped parsley and a red-pepper diamond. Pass on a tray with toothpicks or wooden forks.
Include a bowl on the serving tray for shells and used toothpicks or forks.