The mussels can be integrated into the classic "seafood/dry white wine".
Indeed mussels are seafood, we will find the attributes of this type of food like iodine, the side a little juicy. If you make mussels marinières you will need a rather dry white wine, with a bit of fruit and mineral. For more exotic recipes like some of the more spicy ones, you will need a white wine that is a bit fresher still, with a rather large mouthfeel and maybe a bit of sugar. You can stay with a dry white wine or even take a slightly sweeter wine like demi-sec. If it's sweet spices, don't change anything stay on dry white wines.
As mussels are seafood, you can easily think of the classic "seafood/dry white wine", right? Dry white wines will therefore go perfectly with a dish like mussels and will go well with this iodized side. Among the possible choices, you can choose a white wine from Entre-Deux-Mers in the Bordeaux region. The vineyards of the Loire will satisfy your demand, take a Pouilly-Fumé for example, it will go very well too. Want to change a little? Go for a white Riesling in Alsace with its citrus/lemon notes, this wine will be perfect with your seafood. An appellation such as Chablis can also do very well. Otherwise go for something a little more original with a Muscadet Vieilles Vignes dans la Loire.
Let's start with a riddle: what do you call mussel farming? (drumrolls)... MUSSEL CULTIVATION! Easy, isn't it? So the mussel is a seafood product. The mussel has been known by man since probably the dawn of time, because it was very common and widespread on the coasts it was accessible. It was perhaps even used as a spoon at the time, given the quantities found and the fact that some of the shells were kept "preciously". In today's kitchen, there must be about as many recipes as there are mussels in a 3 kilo bucket. Let's take the example of the most widespread and simple but so good sea mussels! Mussels, a little white wine, a little butter, some onions or shallots and hop all in a container on the fire and that's it!