 In Cantonese cuisine, mussels are cooked in a broth of garlic and fermented black bean.In New Zealand, they are served in a chilli or garlic-based vinaigrette, processed into fritters and fried, or used as the base for a chowder.In Brasil, it is common to see mussels being cooked and served with olive oil, usually accompanied by onion, garlic and other herbs.