Sweet, plump onyx mussels get stewed with olive oil, tender shallots, woodsy thyme, Sauvignon Blanc, rich cream, and pungent, sharp, blue Roquefort. I serve it with ice cold dry, hard apple or pear cider from the north of France. More
Seashore mussels are stewed in a simple but exotic broth of coconut milk, lime, cilantro, lemongrass, and chilies. Spooned over rice noodles, there is nothing better than this easy, exotic one-pot classic. More
[Photograph: Blake Royer] Adapted from Lucid Food. About the author: Blake Royer is a food writer, photographer, and filmmaker based in Chicago; he has been writing for Serious Eats since 2007. You can follow him on Twitter @blakeroyer.... More
There are essentially two ways to approach this dish. The first is as a straightforward, satisfying mussel dish with a pretty good broth. Though certainly not my absolute favorite way to cook bivalves, it's tasty and ultimately worthy as a quick weeknight dinner. Not to mention, it's also a Ferran Adrià-approved recipe from his latest cookbook, The Family Meal, which means there are some high expectations. More
A big steamy pot of creamy mussels soaked in two different kinds of mustard, shallots, leeks, garlic, thyme, and wine. Make sure to buy lots of baguettes to soak up this broth. More
Heady, spicy curry and sweet mild cream mix with the briny juices from the mussels and the green peas to make the most delicious, unusual pot of mussels you've ever tasted. Serve with plenty of warm naan to soak up that broth. More
This stew has many of the same ingredients of a bouillabaisse, but comes together with a few simple steps. Adding the fish in two stages allows the first addition to break down and fortify the tomato broth, and the second to add some meaty substance to the final product. This stew is great with a simple loaf of Italian bread, but would go very well with some thick pasta (like pappardelle) and a big green salad. More
Shellfish and crustaceans have a natural affinity for anise-y, licorice-y flavored things. Bouillabaisse isn't really complete without a few slices of fennel and mussels steamed with Pernod. But I'd never thought to add tarragon to the seafood before coming across this Ragoût of Shellfish in At Elizabeth David's Table. The recipe begins with an incredibly flavorful roux of butter, onion, garlic, a bit of sugar, and white wine. In classic Elizabeth David fashion, the amount of tarragon added is entirely up to the chef. More
There is something about creamy saffron mussel anything that just works. Simple mussels, stewed with sweet, just-burst tomatoes, thick sweet cream, and pungent, almost-bitter saffron. I dare you not to drink the broth like soup. More
