Lee on Mussels

Moules à la Crème et Bière à la Pression July 2011, draft beer and mussels at la Gueuze, rue Soufflot near the Panthéon

Mussels are tasty, versatile, and economical. Always buy mussels from a good fish market, like Anthony's Seafood in Middletown, Rhode Island, right before cooking. Refrigerate mussels in a glass or enamel bowl uncovered so they can breathe. Today's farmed mussels need very little debearding. Mussels can be cooked in a variety of styles, such as French, Italian, Belgian or Thai. They can be mild, spicy, or curry. Favorite mussel recipes include: Cozze di Mamma di Nicola, Bruce's Mussels with red sauce, Green Street Grill Mussels, Northwest Pacific Mussels and Clams Soup from the Getty Museum, and Moules Marinières Provençales by CIA which is a French version with white wine, butter, and shallots. Among the best recipes for mussels are those with Belgian beer like Moules à la Crème et Bière. I invariably a splash of cream to mussels I cook. Left-over mussel broth should always be retained and used for soups or risotto. It can be frozen. Additional resources for mussel recipes include sites such as EatYourBooks which links to over 431 online mussel recipes, plus gives the names of thousands more which are available in magazines and cookbooks.

About Mussels and Mussel Preparation

1. Preparation and Storage of Mussels
2. Some Facts about Mussels
3. How to Prepare, Open and Steam Mussels
4. Mussel Pots keep cooked mussels warm and the top serves as a dish for the shellls.
5. Restaurant Mussels If you can't cook mussels, enjoy them at the Publican in Chicago, la Gueuze in Paris, or The Publick House in Brookline, Massachusetts.
6. Notes About Mussels from The London Times
7. Books about Mussels
8. Videos about Mussels
9. Simply Mussels recipes from Simply Mussel exhibition at the Museum of Natural Science in Brussels. Nothing better than mussels in Belgium!
10. Mussel recipes to add Always yet another one!

Recipes [Mussel Recipes by Categories]

1. Magnificent Mussels Moules Marinières with white wine, garlic, whipping cream, black pepper and parsley; from Department of Fisheries of Western Australia
2. MM's Marinara with garlic, tomatoes; from Department of Fisheries of Western Australia
3. Marina's Thai Mussels with garlic, turmeric, coriander, coconut milk powder and basil
4. Black Skillet Mussels from Reed Hearon; with butter and black pepper
5. Mussels with Little Neck Clams southern Italian mussels with Little Necks, garlic, fennel, tomatoes, peperoncino, black pepper, parsley; cooked in white wine and vinegar
6. Miesmuscheln mit Curry (Mussels w/ Curry) (Deutsch) with white wine, curry, cream and Kirsch liquor.
7. Coconut Curry Mussels with garlic, ginger, coconut milk, curry paste and fresh lime juice by Jamie Purviance
8. Green Street Grill Mussels "Bass Ale and Lemon Grass Mussels" with beer, garlic, clam juice, black pepper, basil, tarragon butter, tomato, scallions, cilantro and chipotles.
9. Green Street Grill Mussels Chef Mark Romano's with onion, ginger, garlic, peppers, lobster / crab stock, curry powder, bay leaves, dried shrimp, coconut milk, fish sauce, lime juice .
10. Curried Mussels with Fresh Pear with curry cream sauce, white wine, onions, and pear.
11. Siput Masak Serai (Mussels in Lemongrass Sauce) Malaysian; with garlic, brown onion, red chilli, ginger, lemon grass, white wine, coconut cream, and fresh coriander,
12. Spicy Galangal-Coconut Mussels Soup from Ming Tsai; made with shallots, jalapeños, galangal, fish sauce, chicken stock, coconut milk, lots of limes
13. Coconut Milk Mussel Soup white wine, coconut milk, saffron and turmeric, butter, shallot, celery, garlic, bay leaf, thyme, and parsley
14. Soupe de Moules au Lait de Coco (français)
with white wine, coconut milk, saffron and turmeric, butter, shallot, celery, garlic, bay leaf, thyme, and parsley
15. Bruce's Mussels with garlic, pepper flakes, cup white wine, and Roma style diced tomatoes w/roasted red pepper
16. Moules Marinières à la Belge (français) avec oignons, céleri, beurre, thym, laurier,
17. Moules Marinières Provençales with lemon, onions, butter, dry white wine, and parsley
18. Moules Marinières Provençales from CIA (Culinary Institute of America) with unsalted butter, shallots, garlic, parsley, dry white wine
19. Belgian Mussels Marinières with garlic, shallots, wine and fish stock, butter and lots of parsley; includes video link
20. Mussels Triestina by Lidia Bastianich; with garlic, onion, bay leaves, peperoncino, and white wine.
21. Mussels in Saffron Broth with onion, celery, carrot, thyme, creme fraiche, wine, saffron, and parsley
22. Florian's Mussel Soup Rot Wein und Kümmel with butter, onions, garlic, tomatoes, caraway (Kümmel), bouillon cube, dry red wine, black pepper and heavy cream,
23. Moules et Frites Belgian version made with white wine, garlic, butter, Maldon salt and freshly ground pepper and served with Belgian frites and real mayonnaise. The best! See also Belgian Frites fried twice to golden brown, deliciously crisp
24. Thai Herb Mussels with lemon grass, shallots, kaffir lime leaves, red chillies, fish sauce, and lime juice
25. Pumpkin Mussel Soup with pumpkin, shallot, leek, carrot, potato, butter, cider or white wine, chillis, and creme fraïche
26. Chipotle Mussels with Orange Mayonnaise Mexican; with garlic, egg yolks, orange juice, chipotle, lime juice, orange juice, cilantro
27. Moroccan Carrot Soup With Mussels cumin, lemon, cilantro, and carrots
28. Curried Carrot and Mussel Soup from Food and Wine; with butter, curry powder, chicken broth, white wine, and carrots.
29. Waitrose Carrot and Mussel Soup broth, white wine, creme fraiche, parsley, and carrots
30. Mussel Soup Billy-Bi from Maxim's in Paris; with butter, paprika, whole white peppercorns. shallots, fish broth, white wine, heavy cream, and parsley
31. Spicy Mussel Soup with white wine, garlic, tomatoes, parsley, and anchovy
32. A Clear Hot Mussel Soup by Nigel Slater; with chicken broth, chilis, limes and cilantro.
33. Mussel Chowder with butter, white wine, garlic, leeks, shallots, carrots, orange bell peppers, and heavy cream; from Gourmet magazine
34. Emeril's Mussel Chowder from the renowned Fall River born Louisiana chef comes a hot spicy, very filling version, with onions, celery, and carrots, cayenne, bay leaves, chicken stock, crab boil, half-and-half, parsley, hot sauce, Worcestershire sauce, potatoes and corn.
35. Mussels Dijon by Andrea Immer Robinson with shallots, fennel, tomatoes, garlic, chervil and sambal oelek, German Riesling, Dijon mustard, heavy cream. and parsley
36. Mussels Fra Diavalo whole peeled tomatoes, red pepper flakes, garlic, parsley, white wine, oregano and basil
37. Mussels in Spicy Red Sauce Jasper White's version of Fra Diavalo with whole peeled tomatoes, red pepper flakes, garlic, parsley, white wine, oregano and basil
38. Mussels with White Wine and Curry Leaves onion, tomatoes and curry leaves or cilantro, white wine, and cumin
39. Spicy Linguine with Clams and Mussels by Giada De Laurentiis; with shallots, white wine, red pepper flakes, parsley
40. Northwest Pacific Mussels and Clams Soup as prepared at the Getty Museum Restaurant in Los Angeles; with clams, Chorizo sausage, green onions, cilantro leaves, white wine, orange segments, chipotles, sour cream and lime.
41. Mussel and Pineapple Curry from Austin Photography; made with thin coconut milk, red curry paste, pineapple, fish sauce, sugar and tamarind.
42. Spicy Mussels La Osteria with white wine, red onion, bell pepper, tomatoes, parsley
43. Baked Mussels with Ginger onion, fish stock, ginger wine, breadcrumbs, shallot, garlic,
44. Mussels Midia (Armenian) with currants, pinoli, rice, broth, allspice, cumin, cinnamon and bay leaf
45. Cozze Pugliese come faceva la Mamma di Nicola rice, tomatoes and pecorino cheese
46. Steamed Limfjord mussels with local beer and parsley from Danish Chef Claus Meyer
47. Grilled Mussels with Curry Butter with Chef Frank Terranova of Johnson and Wales University College of Culinary Arts
48. Spicy Marinated Mussels from the Food Network; with white wine, dijon mustard, onion, garlic, hot pepper, shallots, red and green peppers, fresh parsley, bay leaf.
49. Saffron Mussel Bisque from Food Network Canadian Chef Ned Bell, with saffron, white wine, butter, olive oil, onion, garlic, leek, fenugreek seeds, chicken broth, cayenne, parsley, and cream
50. Sassy Curried Mussels from Chef Alain Bosse; with wine, cream, celery, onion, carrot and curry
51. Goan Style Mussels from Neville Panthaky, Executive Chef of Dallas’ Bengal Coast Restaurant; with black mustard seeds, curry leaves, ginger, garlic, shallots, white wine, lime, coconut milk, turmeric and paprika.
52. Goan Coconut Mussels with onions, garlic, ginger root, hot green chillies, cumin, turmeric and coconut milk
53. Steamed Mussels in Riesling Broth with Baby Spinach from the Food Network; Riesling white wine, mustard, garlic, spinach
54. Mussel Soup with Avocado, Tomato and Dill from the Food Network with butter, leeks, half-and-half, lager beer, avocado, tomato and dill.
55. Tomato Basil Mussels over Pasta from the Food Network; with green onions, garlic, tomatoes, dry white wine, dried basil, tabasco sauce, balsamic vinegar
56. Mussels in a Dijon and Saffron Sauce from the Food Network; white wine, shallot, garlic, saffron, cream, Dijon mustard
57. Hopleaf's Belgian Mussels - wheat beer–steamed mussels and crispy frites from Chicago Chef Ben Sheagren; with shallots, celery, thyme, bay leaves, unsalted butter, and wheat beer,
58. Wok-cooked Fragrant Mussels from Jamie Oliver; with garlic, lemon grass, fresh chillies, ginger, fresh coriander, sesame oil, lime juice, spring onions and coconut milk
59. Cream Sauce Beer and Garlic Steamed Mussels from The Wine Lover's Cookbook; with red onion, garlic, beer, salt, butter, lemon juice, cream, and parsley.
60. Mussels with Green Pasta from Joe Famularo; with garlic, white wine, butter, lemon juice, and tomatoes; served on green pasta.
61. Shellfish Risotto from Chef Alfred Portale; no fish, uses squid, lobster, littlenecks, jumbo shrimp, mussels, white wine; takes 2 hours to make
62. Thai Beer-Lemon Grass Mussels from Ric Orlando collection; inspired by Green Street Grill
63. Almost Belgian Brewhouse Style Mussels from Ric Orlando collection; with butter, garlic, tarragon, grainy mustard, Belgian Beer, clam juice, and heavy cream; usually topped with French Fries
64. Spicy Mussels with Mexican Beer from Ric Orlando collection; with garlic, jalapeño, oregano, chile powder, Corona or any Light Mexican Beer, clam juice, and tomatoes
65. Steamed Mussels with Lemon-Saffron Sauce with crème fraîche, egg yolks, dry white wine, butter, shallots, cognac, lemon juice, saffron and fresh chives
66. Soupe de moules à la tomate garlic, white wine, saffron, tomatoes, bouquet garni, and grated emmental cheese
67. Mussels Cooked in Verdelho with Verdelho wine, green onions, bayleaf, cream, butter, parsley and chervil.
68. Mussels Steamed in Gueuze (Moules a la Gueuze) with thyme, garlic, shallots, celery, nutmeg, butter and Geueze; inspired by The Publican
69. The Publican Mussels with bay leaf, garlic, shallots, celery, chili, butter and Geueze; from the fancy Chicago seafood restaurant .
70. Steamed Mussels with Lemongrass, Thai Basil, Chilies, and Coconut Juice from Chef Jean-Georges Vongerichten; with garlic, shallots, coconut juice, galangal/ginger, lemongrass, chilies,
71. Bistro Mussels with Vietnamese Sauce from Caprial with garlic, ginger, fish stock, tamarind paste, fresh lemongrass, lime juice and zest, fish sauce and chile paste
72. Bistro Mussel Saute with garlic, Roma tomatoes, vinegar, basil, oregano, and parsley
73. Coconut Curry Mussels with butter, garlic, fresh ginger, coconut milk, green or yellow Thai curry paste, lime juice, cilantro
74. Garrett McCord's Coconut-Curry Mussels with coconut milk, lemongrass, pungent red chilies, and kaffir lime leaves
75. Pan-steamed Mussels with Thai Herbs with lemongrass, shallots, kaffir lime leaf, red chillies, fish sauce, lime juice, spring onions and coriander leaves
76. Steamed Mussels in Coconut Herb, Broth galangal, lemongrass, serrano chile, kaffir lime leaf, chicken broth, fish sauce, sugar, coconut milk, lime, basil and cilantro
77. Mussels Asian Style with sake, toasted or black sesame oil, garlic, ginger, cilantro
78. Thai Green Curry Mussels with coconut milk, green curry, habanero oil, shallots and basil
79. Siput Masak Serai (Mussels in Lemongrass Sauce) Malaysian; from Norman Musa, with garlic, brown onion, red chilli, ginger, lemon grass, white sugar, coconut cream, and fresh coriander
80. Spicy Clams or Mussels from Rick Bayless; with fish broth or white wine and Rick's Essential Sweet and Smoky Chipotle Seasoning Salsa.
81. Mussels Soup With Thai Basil (Hoi Malaeng Puu Bai Horapha) from David Thompson; with Thai chicken broth, lemongrass and Thai basil.
82. Coconut Seafood Soup with Galanga (Dtom Kah Talay) from Kasma Loha-unchit, with coconut milk, crab, scallops, prawns, squid, lemon grass, kaffir lime leaves, mushrooms, limes, cilantro, fish sauce.
83. Mussels with Sweet Potato from Sri Lanka and Thailand; with sweet potato, basil, mint, coriander, shallots, garlic, chillies, fish sauce, sweet chillie sauce, sugar and lime juice
84. Greek Mussels in Yogurt Sauce with white wine, Greek yogurt and Italian leaf parsley
85. Baked Japanese Mussels with garlic, ginger, lemon zest, wasabi, scallion, tobiko, soy sauce, panko and Japanese mayonnaise
86. Mussels with Ham, Peppers, and Tomatoes Tapas with saffron, dry white wine, red bell pepper, green bell pepper, onion, garlic, tomatoes
87. Mussels and Chickpeas Tapas with chickpeas, tomatoes, onion, garlic, pimentos, oregano, pepper, vegetable or chicken broth, and saffron
88. Mejillones a la Provenzal (Mussels Provencal) (español) with white wine, parsley, garlic, fish or vegetable broth
89. Portuguese-Style Mussels with onion, garlic, coriander, fennel, smoked paprika, chorizo, fish stock or clam juice, and kale
90. Steamed Mussels with Chorizo, Smoked Paprika, and Garlicky Croutons with yellow onion, garlic, fresh tomato, dry white wine, smoked paprika, chorizo, fresh thyme
91. Jagermeister Mussels with onions, garlic, butter, lemon juice, Jagermeister, and basil.
92. Miesmuscheln für Dummies (Deutsch) with garlic, onion, red wine, bay leaf, tomato
93. Mosselen koken - Basisrecept (Nederlands) with onion, carrot, celery, bay leaves, thyme, white wine
94. Gefrituurde Mosselen (Nederlands) with egg, cooked mussels, breadcrumbs, salt, pepper, and lemon
95. Steamed Mussels with Chipotles and Coconut Milk with onion, carrot, celery, coconut milk, chicken stock, wine and garlic, mint, cilantro and chipotle chilies
96. Gingered Mussels from Jamie Purviance; with soy sauce, rice vinegar, sesame oil, ginger
97. Spicy Mussels With Mexican Seasonings from Florence Fabricant, with white wine, onion, scallions, garlic, tomatoes and jalapeño peppers
98. Spicy Mussels With Chinese Seasonings from Florence Fabricant, with onion, ginger and garlic, five-spice powder, rice wine, vinegar, sesame oil, chili oil and dark soy sauce
99. Spicy Mussels With Indian Seasonings from Florence Fabricant, with onion, ginger, chili, stock, cumin, fennel, turmeric, coconut milk and mint leaves.
100. Goan Style Clams & Mussels from Sunil Vijayakar; with red chill, ginger, Garlic, Plum tomatoes, Garam masala, Turmeric, clams, mussels, Coconut, and coriander leaves
101. Clams and Mussels in Crazy Water from Regional Foods of Southern Italy by Marlena de Blasi with white wine, garlic, fennel seeds and parsley, chili, tomatoes
102. Mussels in Broth with Matcha from Florence Fabricant, with shallots, ginger, wasabi paste, white wine, lime juice and zest, heavy cream and matcha.
103. Belgian Style Blue Mussels with shallots, leeks, mushrooms, vinegar and heavy cream
104. Layered Mussel Salad with Citrus Vinaigrette with spinach, peppers, basil and citrus vinaigrette.
105. Carrabba's Mussels in White Wine Sauce with onion, garlic, pernod, basil, white wine, and lemon butter sauce.
106. Burk's Cafe of Seattle Cajun Mussels with allspice, bay leaf, cayenne, coriander, thyme, cloves, mace, white wine, onion, green onions, garlic, tomatoes, tomato puree, clam juice and brown roux. .
107. Cajun Mussel and Turkey Sausage Jambalaya celery, rice, turkey sausage and left over Cajun Mussels.
108. Brazilian Shellfish Soup from Williams Sonoma, with white fish, shrimp, scallops, mussels, butter, onions, jalapenos, nuts, garlic, ginger and coriander, fish broth, tomatoes, coconut milk, saffron, wine, cilantro, lemon or lime juice, and shredded dried coconut.
109. Catalan Mixed Seafood Grill with Romesco Sauce from Williams Sonoma, consisting of squid, shrimp, monkfish, clams and mussels in a sauce made with bread, chilies, jalapeño, garlic, almonds, hazelnuts, tomatoes, tomato puree, paprika and vinegar, garnished with parsley

110. Beer-Steamed Mussels with Salted Black Beans

     Beer-Steamed Mussels with Salted Black Beans from Williams Sonoma, with ginger, Fresno chilies, light lager beer, lime juice and black beans
111. Spaghetti and Mussels with Tomatoes and Basil from Williams and Sonoma, with shallots, red pepper flakes, white wine, lemon zest, cherry tomatoes, basil and multigrain spaghetti.
112. Mussels with Garlic and Basil (Hoi Ma Laeng Poo) from Williams and Sonoma; with peppercorns, chilies, garlic, cilantro roots, oyster sauce, fish sauce, chicken stock, Thai basil and fresh cilantro.
113. Mussels with Fennel-Herb Broth from Williams and Sonoma; with unsalted butter, olive oil, onion, garlic and fennel, white wine, fish stock and thyme
114. Spaghetti with Seafood from Williams and Sonoma; with garlic, red pepper flakes, parsley, basil, white wine, plum tomatoes, squid and shrimp on spaghetti.
115. Cioppino from Williams Sonoma with onion, celery, garlic, bay leaves, thyme, fennel seed, red pepper flakes, fish stock, tomatoes, wine, tomato puree, clams, shrimp, crab or lobster, scallops, and parsley
116. Bouillabaisse (Mediterranean Fish Soup) from Williams and Sonoma; with onion, leeks, omatoes, garlic, bay leaf, thyme, fennel, orange zest, wine, water, potatoes, fish, crabs, shrimp, saffron, parsley, accompanied with rouille of chilies, garlic, dried bread crumbs and egg yolks.
117. Thai Green Curry Mussels from Williams and Sonoma; with coconut milk, green curry paste, lemongrass, kaffir lime leaf, fish sauce, and fresh basil or mint
118. Mussels Marinière from Williams and Sonoma; simmered in white wine, shallots, butter, parsley, bay leaf and pepper.
119. Seafood Stew from Williams and Sonoma; with chorizo sausage, fennel bulbs, onion, chicken stock, crushed tomatoes, orange peel, sea bass fillets, and shrimp
120. Mussel Bisque with Saffron from Williams and Sonoma; with white wine, unsalted butter, fish broth, leeks, fennel, tomatoes, potato, saffron and sherry, orange zest, and fresh parsley or chervil
121. Curried Mussel and Butternut Squash Soup by Ruth Van Waerebeek-Gonsalez; light version with butternut squash, unsalted butter, white wine, shallot, leek, curry powder, chicken broth, cilantro
122. Mussels with White Wine and Creme Fraîche with butter, onion, shallot, bay leaf, thyme, and creme fraîche
123. Moules Marinière with Cream, Garlic and Parsley from BBC, with garlic, shallots, butter, bouquet garni of parsley, thyme and bay leaves,
124. Mussels à l'Escargot from Cynthia Nims with butter, white wine, parsley, garlic, shallots and bread crumbs.
125. Sake-Black Pepper Mussels from Ming Tsai; made with sake, garlic, shallots, ponzu, green papaya, butter. and black pepper
126. Marinated Mussels with olive oil, onions, garlic, red wine vinegar, mussel liquid, thyme, bay leaf, paprika, lemon rind, salt
127. Steamed Mussels from C. Graham Hurlburt; with butter, shallots, onions, carrot, celery, bay leaves, thyme, black pepper, white wine, cayenne
128. Marinated Mussels with Sour Cream from C. Graham Hurlburt; with olive oil, onions, garlic, white vinegar, mussel liquid, carrot, allspice, peppercorns, tarragon, basil, bay leaf, cayenne, salt, lettuce, sour cream
129. Mussels with Curry Yogurt by Mark Gottwald with onion, Madras curry powder, dry white wine, whole-milk yogurt, and honey
130. Mussels Saffron Stew by Monica Bhide; with red onion, ginger, garlic, curry leaves, green Serrano chiles, teaspoon ground turmeric, coriander powder, chicken broth, heavy cream, and saffron
131. Mussels Cascais with white wine, onions, garlic, olive oil, parsley, and tomato
132. Hamburg Mussels Soup - Hamburger Muschelsuppe with butter, leek, celery, carrot, parsley, bay leaves, juniper berries, clove, Riesling or dry white wine, egg yolks, creme fraiche, lemon juice
133. Mussels Midia Palaki Turkish version with lemon, carrot, potato, celery root, tomatoes and garlic, and parsley
134. Blue Moon Mussels with Blue Moon ale, bacon
135. Nutty Mussels from Cooking Light; with
136. Marlborough Hazelnut Mussels with Saffron Sauce from Cooking Light; with
137. Mussels with IPA and Thai Red Curry and Lime with butter, cilantro, coconut oil, curry, curry paste, garlic, ginger, herb, herbal, herbs, lime juice, lime zest, Maldon sea salt, mussels, red curry paste, red onions, sea salt, sesame oil, tomatoes, and India Pale Ale beer
138. Elizabeth David's Moules Marinière with celery; dry white wine; parsley
139. Linguine con Cozze di Nonno from Jamie's Italy by Jamie Oliver by Jamie Oliver; with garlic, dried chilli, anchovy, cherry tomatoes
140. Pineapple curry of mussels (Geng sapparrot hoi malaeng puu) from Curry Cuisine Thai with palm sugar; fish sauce; tamarind pulp; coconut milk; pineapple; mussels; kaffir lime leaves; long red chiles; dried red chiles; bird's eye chiles; galangal; kaffir limes; cilantro roots; red shallots; shrimp paste; whole coconuts
141. Steamed Mussels in Coconut Herb Broth from Big Bowl by Bruce Cost; with galangal, lemongrass, serrano chile, kaffir lime leaf, chicken broth, fish sauce, sugar, coconut milk, Thai basil, cilantro, lime, black pepper
142. Moules à la crème Normande with hard cider and creme fraiche
143. Moules Fromage Bleu from Teddy Folkman; made with dry white wine, shallot, applewood-smoked bacon, lemon, Danish blue cheese, and spinach
144. Mussels with Blue Cheese from Gordon Gates, owner of Greens Island Camp in Penobscot Bay, Maine; made with dry white wine, shallot, garlic, cream, blue cheese, and tomato
145. Mussels with Green Curry and Coconut Milk from Gordon Gates, owner of Greens Island Camp in Penobscot Bay, Maine; made with dry white wine, garlic, green curry, and oconut milk.
146. Mussels Cataplana from Gordon Gates, owner of Greens Island Camp in Penobscot Bay, Maine; Portuguese version made with dry white wine, clams, red onion, garlic, chorizo sausage, and tomato
147. Moules au Riz à la Basquaise from Elizabeth David; made with stock, long-grained Patna rice, sweet pepper, chorizo sausage and prawns.
148. Moules a la Cannelle from Norway; with cinammon; garlic, thyme, white wine, butter, parsley, and orange zest
149. Baked Tahong (Green Mussels from the Phillipines) with green onions, garlic, butter and cheese
150. Curried Mussels en Papillote with red onion, grated coconut, tamarind paste, red chilies and coriander seeds
151. Moules Brule-doigts a la Charentaise simply cooked in a hot cast iron black frying pan then sprinkled with black pepper
152. Mussels With Sorrel Sauce from James Peterson"s Fish and Shellfish
153. Linguine with Mussels, Garlic, and Fennel On Top of Spaghetti by Johanne Killeen and George Germon
154. Moules "Frites" (Mussels with Polenta "Fries") with cornmeal, onions, chopped garlic. white wine. diced tomatoes
155. Mussels Congolaise made with red onion, garlic, coconut milk, roma tomatoes, chipotle puree. lemon and lime juice. fennel seed, coriander seed, black pepper corns. cumin seed, and fresh cilantro
156. Chayote and Bean Thread Vermicelli with Mussel Coconut Bisque Sauce with onions, garlic, tomato paste, smoked paprika, white wine, chayote, and bean thread vermicelli noodles
157. Mussels in Cognac Cream Sauce with mirepoix of carrots, celery and onions, Cognac and cream
158. Mussel Soup with Basil Pesto with basil leaves, garlic, parsley, cumin seeds, tomato, tomato puree, thyme and vegetable stock
159. Soupe aux Moules from Brittany with white wine, russet potatoes, shallots, garlic, leek, fresh sorrel or spinach leaves, lettuce, parsley, chervil, tomato paste and croutons
160. Mussel Pizza from New York Times with garlic, tomato, parsley, and peperoncino
161. Spicy Spanish Mussels inspired by Bar Pilar in Valencia, by Martha Rose Schulman from New York Times with garlic, onion, tomato, parsley, saffron, white wine, peperoncino, hazelnuts, and almonds
162. Valencian-Style Mussels (Clochinas Valencianas) inspired by Bar Pilar in Valencia, from Saveur magazine; with lemon juice, bay leaf and Spanish paprika
163. Curry-Laced Moules à la Marinière with Fresh Peas with garlic, white wine, parsley, curry powder, thyme, bay leaf and peas.
164. Mussel Salsa from The Great Salsa Book by Mark Miller, with garlic, white wine, bay leaves, potatoes, leeks, limes, parsley
165. Leek and Mussel Chowder from Tender: Volume I: A Cook and His Vegetable Patch 2009 "Leek and Mussel Chowder" by Nigel Slater Page 331; with leeks, bacon, cream, vermouth, Bay Leaves, thyme and parsley
166. Garlicky Mussels in a Rich Lemon, Fresh Herb, Butter Sauce with lemon, garlic, tarragon, bay leaf, thyme
167. Authentic Bouillabaisse of Mme. Lulu Peyraud, Bandol, France from Lulu's Provençal Table by Richard Olney; with anglerfish; medium fish fillets e.g. striped bass, sea bass, snapper; fennel; saffron; garlic; tomatoes; whole fish; blue crabs; leeks; celery; carrots; breadcrumbs; ground cayenne pepper; potatoes; mussels bread
168. Potato, Leek and Mussel Soup from Chef Martin Shanahan of County Cork, Ireland; with onions, leeks, potatoes and sour cream
169. Linguine with Butternut Squash, Spinach, and Mussels from Bon Appetit October 2009 by Molly Stevens; with butternut squash, white wine, garlic, spinach, clam juice
170. Preserved Lemon and Goat Cheese Mussels from Chef David Ashwell of Brasserie Beck in Northwest Washington DC; with preserved lemons, vermouth, garlic, shallots, fennel, Pernod, goat cheese, heavy cream, mixed herbs, such as tarragon, chervil and parsley
171. Creamy Lentil Soup with Mussels from Food and Wine with butter, shallots, clam juice, dry white wine, green lentils, thyme, and chives
172. Lee's Linguine with Zucchini, Spinach, and Mussels with white wine, onions, red pepper, garlic, pepper flakes, zucchini, and baby spinach, on linguine
173. Lee's Lentil Soup with Zucchini, Spinach, and Mussels with white wine, onions, red pepper, garlic, pepper flakes, zucchini, lentils, and baby spinach, pasta, chives, parsley and basil
174. Mussels and Lentils with wine, onion, peppercorns, garlic and parsley and Le Puy green lentils; from Aukland, New Zealand
175. Curried Mussel Soup with Red Lentils and Yogurt from Fish & Shellfish: The Definitive Cook's Companion by James Peterson Page 131; with cilantro, curry powder, dry white wine, mussels, red lentils, thyme and yogurt
176. Mussels with Quinoa and Olives from Dr. Gourmet; with butter, onion, cherry tomatoes, black olives, quinoa, black pepper, and marjoram
177. Chilli and Lemongrass Mussels with Quinoa with garlic, spring onions, white wine, anchovy fillets, quinoa, coriander stems, long red plus birdseye chilis, lemongrass, fresh ginger, and fresh Italian parsley and coriander
178. Steamed Pecan Blueberry Mussels from Chef Michael Duffin in Chatham-Kent, Ontario, Canada; with sweet onion, pecans, blueberries, cream, white wine and PEI mussels.
179. Mussels with Strawberries and Serrano Peppers from Marla Adams of Babette's Café in Atlanta, Georgia;
180. Sautéed Mussels with Basil from Elephant Walk Cookbook Page 172; with birdseye chili, garlic, red bell pepper, scallions and basil
181. Vodka Cranberry Chile Cream Mussels from Flavours Magazine with sweet red bell pepper, sweet yellow pepper, green bell pepper, red onion, garlic, vodka, whipping cream, sambal oelek, and dried cranberries
182. Steamed Mussels with Orange, Fennel, and Garlic from Gourmet July 1996; with garlic paste, shallots, fennel, shallots, navel orange, white wine, chicken broth and parsley
183. Mussels with Saffron and Citrus by Mourad Lahlou, author of New Moroccan; with Riesling, oranges, pink grapefruit, saffron, lemon zest, pea tendrils, garlic, saffron, black oil-cured olives, and heavy cream.
184. Cold Mussels with Fruit Salsa from Los Angeles chef Lance Corralez with lemon, onion, celery, carrots, bay leaf, and fruit salsa with strawberries, green onions, red onions, Serrano Chile, peach, Roma tomatoes, lime and Sambal Chile Paste
185. Highland Mussels (Scotland) from Jamie Oliver; with leek, celery, cream, smoked haddock, and whisky.
186. Mussels in a Cream and White Wine Sauce. (Scotland) from Heather Reid; with onion, garlic, cream, parsley, and white wine.
187. Mussels and Shrimp Marinière with shrimp, carrot, fennel, shallots, tomato, tarragon, white wine, and cream
188. Steamed Mussels with White Wine, Tarragon, Shallots, Butter, and Grilled French Bread from Bobby Flay with garlic, tarragon, white wine, and cream
189. Granville Moore's Grilled Blue Cheese Mussels from Washington DC Chef Teddy Folkman; with applewood-smoked bacon, shallots, white wine, spinach, and creamy blue cheese
190. Mussel Laksa with red curry paste, coconut milk, lime, cilantro, and rice noodles; from Chef Lindsay Cameron Wilson; includes link to video
191. Mussel Soup by Mark Bittman, with shallots, white wine, leeks, garlic, butter, saffron, cayenne, lemon juice, cream, basil, and chervil.
192. Basque Mussels from Lowland Group, with shallots, white wine, leeks, garlic, butter, saffron, cayenne, lemon juice, cream, basil, and chervil.
193. Herbed Hefeweizen Mussels with olive oil, garlic, white pepper, parsley, chives, lemon zest, and Hefeweizen beer
194. Mussels with Fennel, Lemon, and Belgian Ale with butter, yellow onion, lemon, fennel and light Belgian-style ale (such as Duvel)
195. Steamed Mussels with olive oil, onion, fennel, white pepper, parsley, lemon juice, and white wine
196. Mussel Salad with Green Beans with butter, shallots, white wine, tomato, vinaigrette, English cucumber, and parsley
197. Shellfish with Chickpeas and Green Beans from Cucina Italiana; with olive oil, mussels, Little Neck clams, chickpeas, and sea salt
198. Thai Clambake with Mussels and Little Necks with mussels, little neck quahogs, ginger, lime leaves, Thai chilies, lemongrass, smoked sausage, clam broth, sake, coconut milk, hoison sauce, cilantro leaves, Thai basil, mint leaves, and scallions
199. Mussels Diablo from The Barcelona Cookbook: A Celebration of Food, Wine, and Life by Sasa Mahr-Batuz and Andy Pforzheimer; with olive oil, canned tomatoes, mussels, parsley, hot red pepper flakes
200. Island Blue Mussels and Sweet Potato Chowder with Spicy Butter Swirls, from The Inn at Bay Fortune on Prince Edward Island, Canada; with onion, garlic, carrots, sweet potatoes, milk, molasses, Tabasco, allspice, ground cloves, bay leaf, corriander seed, fennel seed, heavy cream and butter
201. Sweet Potato Curry with Mussels with onions, garlic, curry leaves, garam masala, black mustard seeds, smoked paprika, turmeric, fresh tomatoes, tomato paste, sweet potatoes, vegetable broth, and yogurt
202. Dijon Mussel Soup from Simply Mussels by Muséum des Sciences Naturelles, Brussels; with onion, garlic, fennel, butter, mustard, fish stock, creme fraiche
203. Creamy Spiced Mussels from BBC Good Food magazine November 2005; with white wine, shallots, butter, flour, curry paste, crème fraîche, and parsley
204. Mouclade from Seafood Odyssey by Rick Stein; with white wine, cognac, saffron, onions, butter, flour, garlic, curry powder, crème fraîche, and parsley
205. Fennel-Steamed Mussels Provençal from Mark Bittman; with garlic, fennel, fennel seeds Pernod, tomatoes, and fresh tarragon.
206. Mussels South of Two Borders with chorizo, green chiles, onion, cumin, cilantro, and dark beer
207. Belgian Steamed Mussels from Everybody Eats Well in Belgium (p 87) by Ruth Van Waerebeek; with butter, shallots, carrot, celery, bay leaves, thyme, black pepper, white wine, parsley
208. Mussels Steamed in Their Own Juices NEEDSJPG from Everybody Eats Well (p 88) in Belgium by Ruth Van Waerebeek;
209. Mussels with Snail Butter NEEDSJPG from Everybody Eats Well in Belgium (p 89) by Ruth Van Waerebeek;
210. Sautéed Mussels NEEDSJPG from Everybody Eats Well in Belgium (p 90) by Ruth Van Waerebeek;
211. Mussels Grilled en Brochette NEEDSJPG from Everybody Eats Well in Belgium (p 91) by Ruth Van Waerebeek; with eggs, bread crumb, thyme or savory, parsley, black pepper, unsalted butter
212. Mussels with a Dijon Vinaigrette NEEDSJPG from Everybody Eats Well in Belgium (p 94) by Ruth Van Waerebeek;
213. Gratin of Mussels on a Bed of Spinach NEEDSJPG from Everybody Eats Well in Belgium (p 95) by Ruth Van Waerebeek;, with spinach
214. Cream of Squash Soup with Mussels NEEDSJPG from Everybody Eats Well in Belgium (p 79) by Ruth Van Waerebeek, with butternut squash, unsalted butter, white wine, heavy cream, shallot, bay leaf, thyme, parsley, chervil and chives
215. Marinated Mussels with Sour Cream from The Mussel Cookbook by Sarah Hurlburt, Page 53
216. Singapore Pupus from The Mussel Cookbook by Sarah Hurlburt, Page 59; with green onions, watert chestnuts, pimento, soy sauce, ground ginger, egg, sherry, and bread crumbs
217. Batter-fried Tidbits from The Mussel Cookbook by Sarah Hurlburt, Page 60
218. Stuffed Mushrooms from The Mussel Cookbook by Sarah Hurlburt, Page 62
219. Creamed Mussels from The Mussel Cookbook by Sarah Hurlburt, Page 102
220. Mussel Creole from The Mussel Cookbook by Sarah Hurlburt, Page 106
221. Mussels Newburg from The Mussel Cookbook by Sarah Hurlburt, Page 153
222. Steamed Mussels by C. Graham Hurlburt
223. Marinated Mussels with Sour Cream by C. Graham Hurlburt
224. Moules Marinière from la Moule Collection en français; with white wine, butter, shallots, parsley, and black pepper
225. Moules Farcies from la Moule Collection en français; with white wine, butter, shallots, parsley, and black pepper
226. Mouclade Charentaise from la Moule Collection en français; with white wine, butter, shallots, garlic, parsley, bread crumbs, and black pepper
227. Moules à la Hongroise from la Moule Collection en français; with white wine
228. Moules sauce poulette from la Moule Collection en français; with white wine
229. Nage de Moules au Curry et Lait de Coco from la Moule Collection en français; with coconut milk
230. Soupe de Moules from la Moule Collection en français; with white wine
231. Brochettes de Moules from la Moule Collection en français; with white wine
232. Moules Farcies à la Bordelaise from la Moule Collection en français; with white wine
233. Moules Dié:ppoise from la Moule Collection en français; with Muscadet
234. Moule à la Cancalaise from la Moule Collection en français; with Muscadet
235. Moules à la Marinière Julia Child's recipe, as served at La Souvigne in Limousin, France
236. Mouclade Charentaise as served at La Souvigne in Limousin, France
237. Mussel Salad With Citrus Fruit - Salade De Moules Aux Agrumes, Façon Maïté as served at La Souvigne in Limousin, France

238. Mussels with Zucchini and Basil

     Mussels with Zucchini and Basil
239. Mussels win Zucchini Basil Broth
240. Moon's Mussels from Provincetown Portuguese Cookbook with butter, Portuguese white wine, garlic, oregano, basil, lemon, parsley, and fresh spinach.
241. Mussels with Spinach (Moules aux Epinards) from Languedoc; from A Mediterranean Feast by Clifford A. Wright.
242. Sake-Steamed Mussels with Ginger, Miso and Spinach
243. Mussels with Mustard Seeds and Shallots The Curry Bible: Exotic and Fragrant Curries from Around the World by Mridula Baljekar with mustard seeds, garlic, shallots, chiles, curry leaves, coconut cream,
244. Clams and Mussels Steamed in Beer from Real Beer and Good Eats by Bruce Aidells; with garlic, onion, bay leaf, pepper flakes, parsley, thyme, lemon juice, llittle neck clams, mussels, and lager beer
245. Mussels in Ginger Stout Broth with ginger, shallots, butter, garlic and Guiness
246. Tomato Basil Mussels Served over Pasta from Discover Mussels; with tomato, green onions, garlic, balsamic vinegar, tabasco, white wine, dried basil, and PEI mussels.
247. Thai Shrimp, Scallop, and Mussel Curry with shrimp, scallops, mussels, green curry paste, coconut milk, bok choy, chili sauce, fish sauce, scallions, basil and cilantro
248. Mussel and Bacon Soup from Meal Master Archives with bacon, onion, celery, fish stock, tomato and basil
249. Mussel and Corn Chowder from Meal Master Archives
250. Mussel and Saffron Soup from Meal Master Archives
251. Mussel and Tomato Soup from Meal Master Archives
252. Mussel Fricassee from Meal Master Archives
253. Mussel Marinière with Spinach Fettucine from Meal Master Archives
254. Mussel Salad with Fennel from Meal Master Archives
255. Mussel Seviche from Meal Master Archives
256. Mussel Stew with Pineau Des Charentes from Meal Master Archives
257. Mussels a la King from Meal Master Archives
258. Mussels a la Plancha from Meal Master Archives
259. Mussels a la Portuguese from Meal Master Archives
260. Mussels alla Marinara from Meal Master Archives
261. Mussels Dijon from Meal Master Archives
262. Mussels Etienne from Meal Master Archives
263. Mussels Fricassee with Leeks, Saffron and Mustard from Meal Master Archives
264. Mussels in Black Bean Sauce from Meal Master Archives
265. Mussels in Corn Chowder (Washington) from Meal Master Archives
266. Mussels in Garlic butter from Meal Master Archives
267. Mussels in Saffron Sauce from Meal Master Archives
268. Mussels in Spicy Garlic Sauce from Meal Master Archives
269. Mussels in Wine from Meal Master Archives
270. Mussels Marinara with Mushrooms from Meal Master Archives
271. Mussels Marinière with New Zealand "Green-lipped" Mussels from Meal Master Archives
272. Mussels Mariniere (Mf) from Meal Master Archives
273. Mussels on the Half Shell with Pesto from Meal Master Archives; made with white wine, white wine vinegar, garlic and pesto; served cold
274. Mussels Oregano from Meal Master Archives
275. Mussels over Peppery Pasta from Meal Master Archives
276. Mussels Steamed in Garlic and Wine from Meal Master Archives
277. Mussels Steamed with White Wine and Curry Leaves from Meal Master Archives
278. Mussels with Garlic Butter from Meal Master Archives
279. Mussels with Ham, Peppers, and Tomatoes from Meal Master Archives
280. Mussels with Saffron and Tomatoes over Pasta from Meal Master Archives
281. Mussels with Saffron-Tomato Mayonnaise from Meal Master Archives;with white wine, shallots, mayonnaise and saffron
282. Mussels Marine Style from Meal Master Archives

Ingredients

3 garlic cloves chopped
heaping tsp. pepper flakes
1/2 cup white wine
1 14 oz can of Contadina Roma style diced tomatoes w/roasted red pepper
olive oil
1 lb prepared mussels

Method

1. Cover liberally bottom of pan with olive oil. Sauté chopped garlic until golden. Add pepper flakes.
2. Sauté briefly. Do NOT brown. Add the wine and reduce a bit.. Add the tomatoes.
3. Serve with linguine cooked al dente.

Bruce's Mussels

Serves 4

Ingredients

1/2 cup dry white wine
1/4 cup onion (chopped)
1 1/2 lb mussels (cleaned)
1 tbsp olive oil
3 clove cloves garlic (minced)
1 tbsp fresh thyme
1 tbsp fresh parsley
1 bay leaf
3 tbsp red wine vinegar
1/2 tsp paprika
1/2 tsp lemon rind (grated)
1 pinch cayenne pepper
wedge lemon

Method

1. Bring white wine and onion to boil.
2. Add mussels, cover and steam until mussels open, about 5 minutes. Discard any mussels that do not open. Transfer mussels to plate. Reserve cooking liquid in saucepan.
3. Heat olive oil in skillet. Add minced garlic and saute for 2 minutes. Add seasonings and cook 1 minute.
   Add mussel cooking liquid, vinegar, paprika, lemon peel and cayenne. Season with salt and pepper.
4. Pour into large bowl. Remove mussels from shells and add to bowl; reserve 1/2 of each shell. Cover and refrigerate for 2 hours.
5. Arrange mussel shells on platter. Place 1 mussel in each shell. Pour marinade over.
6. Garnish with lemon wedges.

Source: Recipe Azar http://www.yummly.com/recipe/Marinated-Mussels-Recipezaar

Mussels

Ingredients

4 tablespoons butter
1 small onion, minced
1 shallot, minced
2 teaspoons fresh thyme leaves
1 bay leaf
2 cups white wine
1 cup water
4 lbs mussels
3 tablespoons creme fraîche
salt and pepper

Method

1. In a wide skillet with a lid, melt butter over medium-high heat. Add onion and shallot, and stir until very soft and beginning to turn gold, about 5 minutes; do not let them brown.
2. Add thyme and bay leaf and stir. Add wine and 1 cup water and bring to a boil over high heat. Add mussels, cover, and cook until open, about 4 minutes.
3. Transfer mussels to serving bowls with a slotted spoon and boil liquid in the pan until reduced to a sauce.
4. Turn off heat and whisk in crème fraîche and salt and pepper to taste.
5. Pour over mussels and serve with crusty bread.

August 24, 2006 NY Times
http://www.food.com/recipe/mussels-w-white-wine-and-creme-fraiche-182838#

Mussels

(serves 2 as main, 4 as entree)

Method
Gently fry several big cloves of finely chopped garlic in a couple of tablespoons of good olive oil. Chop and toss in a tin of tomatoes (but not the juice), fresh chilli to taste and good handful of fresh parsley. Cover and simmer for 30 minutes, add 1 kg scrubbed mussels, cover and steam 5-10 minutes or until open. Cut a thick piece of crusty Italian bread for each plate, put mussels on top and pour sauce over. Eat shellfish then bread, with good red wine.

Mussels are also suitable to microwave - they don’t explode or toughen and a rule of thumb is about 3-4 minutes on high for half a kilo. They’re done when they open.

from http://www.fish.wa.gov.au/wf/recipes/Mussels.php?0000 defunct

(generously serves 2 as main 3-4 as entree)
WF editor Cliff Young's variation on the French moules marinières.

1.5kg scrubbed mussels, beards removed
125ml white wine
3-4 peeled and crushed garlic cloves
125ml whipping cream
freshly ground black pepper
handful chopped parsley

Method
Combine mussels, wine, garlic and pepper in microwave-proof dish, cover and microwave on high for 8 minutes or until shells open. Uncover carefully, strain liquid and save. Add cream and parsley to liquid and cook uncovered on high for 1 minute. Pour liquid over mussels and serve immediately with crusty bread.

from http://www.fish.wa.gov.au/wf/recipes/Mussels.php?0000 defunct

A stunning Asian version with lovely pale green sauce.

1kg fresh mussels
1 large clove garlic
1 level tsp turmeric
3 heaped tsps ground coriander
1 tbsp light oil
½ cup coconut milk powder mixed with 1 cup warm water
¼ cup finely chopped fresh basil

Method
Gently fry oil, garlic, coriander and turmeric together until fragrant, about 2 minutes. Add coconut milk and basil, but do not boil.

Divide the cleaned mussels into 0.5kg batches, put into microwave without additional liquid, cook on high for 4 minutes. When all cooked, pour warmed sauce over and serve.

Steam the mussels if you don’t have a microwave.

---

Mussels can always be served cooked and cold, as part of a seafood platter, dipped into a spicy sambal and chilli sauces, added to paellas or, at the last minute, fish soups. Large mussels served in the half shell can also be stuffed and grilled.

from http://www.fish.wa.gov.au/wf/recipes/Mussels.php?0000 defunct

Adapted from Reed Hearon and Mark Bittman.
Yield 2 servings
Time 20 minutes

This technique for preparing mussels is similar to cooking them a la plancha - on a thick slab of hot metal, much like griddles used by short-order cooks. Here, the mussels are presented in the same skillet in which they cooked, so their juices - cooked dry and stuck to the pan - come with them. Dip the mussels in drawn butter, or just season with salt and pepper. On no account should the pan become white-hot. When a few drops of water dance across the surface of the black frying pan, it's ready. Keep the mussels in a single layer and take them off the heat as soon as the juices evaporate. Bittman says that the high heat gives the mussels a distinctly smoky aroma, almost like what you’d expect if they had been cooked over a wood.

Note from Lee: According to mussel culturist, the late C. Graham Hurlburt, this method should only be used with absolutely fresh mussels. To Graham mussels out of water over 24 hours is too long.

1 1/2 pounds mussels, washed and debearded
2 tablespoons butter (optional)
Salt and freshly ground black pepper.

1. Heat a large cast-iron or heavy steel skillet over high heat about 5 minutes, or until drops of water dance across the surface. Add mussels in one layer. (Your pan may hold more or less than 1 1/2 pounds; use as many as will fit comfortably.)

2. Cook mussels, shaking pan occasionally, until they begin to open. Meanwhile, in a small pan over low heat, melt butter if you're using it. When all mussels are open and their juices have evaporated in the hot pan, about 10 minutes, remove from heat, sprinkle with salt and pepper and serve immediately in pan with butter for dipping.

Yield: 2 servings.
from New York Times Food Section 3/22/00
posted on-line by Mark Bittman
http://dinersjournal.blogs.nytimes.com/2009/03/06/recipe-of-the-day-black-skillet-mussels/
See also http://www.seriouseats.com/recipes/2007/07/dinner_tonight_mussels_with_bl.html

from Danish Chef Claus Meyer
Time: 20 minutes
Serves 6

2 kg Limfjord mussels
3 shallots
2 cloves of garlic
1 leek (just the white part)
1/2 bunch of thyme
1 dl cider
3 dl beer
1dl whipping cream
1/2 bunch parsley
Butter

1. Clean the mussels and check that they’re alive: If they are open, lightly rap them against the tabletop. If they close they are alive, but if they stay open they’re dead and should be tossed out.
2. Peel the onion and garlic and clean the leek. Slice the vegetables finely and put them in a pot with a little butter.
3. Sauté them with thyme but not too long or the vegetables lose their color. Add the mussels and stir well.
4. Add the cider and beer, put a lid on the pot and let the mussels steam for 4-5 minutes, until they open. Those that don’t open must also be tossed out.
5. Strain off the mussel broth and boil it with cream (about 5 minutes). Put the mussels aside in the pot with the lid on.
6. Chop the parsley coursely, add the mussel bouillon and season to taste with salt, pepper and if you like a little fresh beer. Pour the bouillon over the mussels and serve them with fresh whole-grained bread.
   
   from TV series New Scandinavian Food - Denmark Chef Claus Meyer episode Waters of Shells
   http://www.scandcook.com/default.asp?page=20&recipe=324 1/14/10
   See Recipe Collection of Claus Meyer http://www.scandcook.com/default.asp?page=159

Provence Gastronomy - Recipes

Moules à la Marinière is a France-wide dish, but especially popular in the seafood towns and villages along the coast. A Marseilles version of this recipe uses about twice the amount of onion, and a lot of "herbes de Provence". (6 servings)

Ingredients

mussels (3-4 litres)
lemon (1)
onions (2)
butter (100 g)
dry white wine (500 ml)
parsley (1 bouquet)
salt, pepper

Method

1. In a large pot, melt the butter, then add the finely-chopped onion. Let the onion soften, without browning.
2. Chop the parsley into the pot.
3. Pour in the white wine and bring the pot to a boil, then remove from the burner and let cool.
4. Wash the mussels thoroughly in running water, without soaking them, and drain them.
5. Add the mussels to the pot, squeeze in a bit of lemon juice, and let sit, jiggling the pot from time to time so the mussels absorb the sauce.
6. Ten minutes before serving, bring the pot to a fast boil, slowly stirring the bottom mussels to the top. When the mussels are all open, remove from the burner and serve.

[Hamburg Mussels Soup - Hamburger Muschelsuppe] [Mussels] [Lee's Recipes]

Our friend from Karlsrühe Germany, Florian, photographer, gourmet and chef, gave us this recipe for Miesmuscheln mit Curry as they are served in Hamburg.

Ingredients

Method

In the butter, saute onions, then tomatoes, then garlic and caraway. Add 1 liter water and bouillon and cook down 15-20 minutes. Add mussels and cook until open. Add 1/2 liter red wine and coarsely ground pepper. Heat, but do not let come to boil. Serve w/ whipped cream.

Patate e Cozze alla Mamma di Nicola

da Eva

Eva makes mussels like Nicola's mother did, with rice, with potatoes or with both rice and potatoes. Unbelievably delicious. This recipe is from Apulia. The Armenians of Turkey have a similar recipe, Mussels Midia (Armenian).

Ingredienti

olio e aglio
salsa di pomidoro
basilico e prezzemelo
cozze opened and halved
riso
pecorino

Cube potatoes and put half in bottom baking dish. Boil 2nd half for a few minutes. Add riso con sugo di pomodoro, aglio, olio, e prezzemolo. Add cozze, Fill cozze shells with a drop of oil. Add aglio, prezzemolo and basilico and pecorino. Last add boiled potatoes coated with oil. Bake in oven.
A specialty of Bari.

"Tiedde alla barese": riso, patate e cozze

Il riso in questo piatto non e' un protagonista, o lo e' come lo sono le patate e le cozze, creando un tutto armonico e gustoso.

Il piatto si prepara cosi: sbucciare delle patate, affettarle e lasciarle nell'acqua; preparare del riso, lavandolo e lasciandolo bagnato; pulire bene le cozze, togliendo eventuali concrezioni dai gusci ed asportando la parte fibrosa che fuoriesce, aprirle con l'apposito coltello, buttare via la meta' del guscio, facendo in modo che tutto il frutto resti nella meta' conservata; preparare un trito di cipolla, tritare un poco d'aglio e prezzemolo; tenere pronti pomodori pelati, olio, sale, pepe e formaggio pecorino grattuggiato.

Prendere una teglia che vada in forno, con il bordo alto circa tre dita, mettere sul fondo il trito di cipolla con abbondante olio, disporre poi due terzi delle patate affettate, salare moderatamente, coprire con un bello strato di riso bagnato; a questo punto sistemare sopra le cozze, con la parte aperta volta in alto, in ogni cozza mettere pochissimo trito di aglio e prezzemolo ed eventualmente pepe.

Sovrapporre il riso rimasto, abbondante formaggio pecorino grattuggiato, ultimo strato con le patate rimaste, condire con abbondante olio e coprire con pomodori pelati. Aggiungere due bicchieri di acqua, o piu', a seconda quantita' degli ingredienti usati. Infine mettere in forno ben caldo.

Dopo un'ora l'acqua dovrebbe essersi consumata, e la "tiedde" cotta a puntino.

Piatto tipico e che piace moltissimo. Per quattro persone occorrono: mezzo chilo di patate, mezzo di riso, due chili di cozze, due cipolle, un bicchiere di olio, una scatola piccola di pelati ed il resto in proporzione.

Ne verra' un tegame molto grande, ma bisogna tenere conto che si tratta di "piatto unico", a tavola oltre la "tiedde" non vi sara' altro. Alcuni aggiungono alle patate, nella stagione adatta, delle zucchine tagliate a fette sottili, pare con ottimo risultato.

Teglia di patate, riso e cozze

1 kg. di cozze di Taranto, 400 gr. di riso (una varietà che non scuoce)
5 o 6 patate medie
3 cipolle medie
6 o 7 pomodori rossi medi
50 gr. di pecorino grattugiato
uno spicchio d'aglio
un ciuffo di prezzemolo
sedano
olio extravergine d'oliva
sale e pepe.

Preparazione:
Lavare ben bene le cozze (sotto acqua corrente) strofinando i gusci con una retina di acciaio ed aprirle a mezzo guscio con l'apposito coltello (il guscio senza mollusco và buttato).
Pulire le patate e tagliarle a fette spesse, sbucciare ed affettare le cipolle, tritare il prezzemolo con l'aglio ed il sedano.

Ungere con l'olio una teglia con bordi alti dal diametro di 30 cm. circa, disporre le cipolle, le patate, il trito di prezzemolo sedano ed aglio, il riso e le cozze (con il mollusco rivolto verso il basso), spolverare con il pecorino e condire con sale e pepe; ripetere l'operazione sino all'orlo del tegame.

Sull'ultimo strato disporre i pomodori (tagliati a spicchi) e condire con il pecorino, sale, pepe ed olio.
A questo punto riempire la teglia di acqua ed infornare per 40 min. circa a 180°; durante la cottura verificare che l'acqua sia sufficiente, in caso contrario aggiungerne la quantità necessaria per terminare la cottura.  

These can be done in the oven. Watch the video.

Ingredients:

3 tablespoons butter, softened
2 cloves garlic, minced
1 teaspoon curry powder
1/2 teaspoon ground cumin
1/8 teaspoon salt
2 pounds mussels, scrubbed and debearded
1 cup chopped red bell pepper
2 limes, 1 thinly sliced, 1 cut into wedges
1/4 cup chopped fresh parsley

Method:

1. Lightly oil grill grate and preheat grill to medium-high heat.
2. In a small bowl, whisk together the butter, garlic, curry powder, cumin, and salt.
3. Line a grilling pan with heavy duty aluminum foil.
4. Add the mussels to the pan.
5. Sprinkle the red pepper over the mussels.
6. Dot the mussels with the curry mixture.
7. Layer the lime slices over the mussels. Cover tightly with foil.
8. Place the pan on the grill and cook until the mussels have opened, 5 to 10 minutes.
9. Discard any mussels which do not open.
10. Transfer the mussels to small bowls and garnish with parsley and lime wedges.
11. Serve at once.

Source: Channel 10, Providence "Cooking with Class" with Chef Frank Terranova of Johnson and Wales University College of Culinary Arts
Recipe and video posted on line http://www2.turnto10.com/jar/video/detail/76051c88-7f51-102d-a6fd-001ec92a4a0d/32932/45/ accessed Saturday, March 13, 2010

Moules Marinière (Mussels Mariner-Style) as prepared at the Culinary Institute of America

Serves 6 to 8 as an appetizer, 3 to 4 as a main course (if served with fries)

Ingredients

3 pounds mussels
2 tablespoons unsalted butter
1/4 cup minced shallots
3 cloves garlic, minced
1/4 cup chopped parsley
1/2 cup very dry white wine
Pepper as needed

Optional - add some heavy cream

Directions

1. Just before you are ready to cook the dish, wash the mussels under cold running water and remove the "beards," which are the fibrous connectors protruding from between the bivalves' shells.
2. Heat large pot over medium-high heat. Be sure to use a pot (with a cover) that is large enough to easily hold all of the mussels; you'll want to give them at least one big stir during cooking. Melt the butter in the pot and wait for the foam to subside. Add the shallots and garlic. Cook until they're fragrant and translucent, 2 to 4 minutes, stirring occasionally to prevent burning.
3. Add the parsley, give it one stir, turn the heat to high, and add the mussels to the pot. Stir the mussels once with a large wooden spoon, remove the pot from the flame, and add the wine. Return the pot to the flame, cover, and reduce the heat to medium, shaking the pot occasionally.
4. After 4 minutes, check if any mussels have opened. If only a few have opened, cover the pot again and turn up the heat. If most of them are open, remove them to warmed bowls and cover the pot again to let the last few open. After 1 more minute, transfer the remaining open mussels to the bowls. (The unopened mussels are either dead or stubborn. If stubborn, the cook gets to eat them later after they've opened, but if they're dead, toss them.)
5. Decant the cooking juices to remove the grit at the bottom of the pot. To make this step easier, set the pot so that it is tilted enough to make the liquid settle on one side. After it sits for a minute or two, the grit will settle to the bottom of the pot. Pour the flavorful broth carefully out of the pot, but stop as soon as you see the grit starting to make its way close to the edge. Season the sauce with pepper as needed, and pour it over the mussels. Serve immediately, making sure each person has a place to put his or her spent shells.

Nutrition analysis with tomato per 7-ounce serving: 190 calories, 21g protein, 8g carbohydrate, 7g fat, 490mg sodium, 55mg cholesterol, 0g fiber.

Source:CIA (Culinary Institute of America)

Recipe: http://www.ciaculinaryintelligence.com/2010/06/celebrate-bastille-day-with-moules-mariniere-mussels-marinerstyle.html accessed August 3, 2010
Video: http://www.youtube.com/user/CIANetwork#p/u/3/_7RaFGtQfWw

from Martin Shanahan of County Cork, Ireland

Ingredients

1 kg mussels
1 kg potatoes
1 medium onion
1 leek
100 g Sour Cream
chives
salt
white pepper
water

Directions

1. Peel and slice onions, leeks and potatoes.
2. Beard and wash mussels.
3. Heat some oil in a medium saucepan. Sweat onions and leeks for 5 minutes. Add sliced raw potatoes.
4. Add 2 litres of water or chicken stock. Bring to the boil and simmer for 20 minutes until potatoes are soft.
5. Blend ingredients to a soup.
6. Steam the clean mussels in a little water until opened and cooked.
7. Remember any mussels that don't open, please discard. Add some of the cooking juices from the mussels to the soup.
8. Remove the mussel meat from the mussel shell, fold into the soup. Season the soup with a little salt and white pepper.
9. Pour into soup bowls.
10. Serve with sour cream and fresh chives.

Source: "Potato, Leek and Mussel Soup" by Chef Martin Shanahan, owner and chef of Fishy Fishy Restaurant and Cafe in Kinsale County Cork
posted on line by RTE at http://www.rte.ie/lifestyle/food/recipes/2011/1014/2889-potato-leek-and-mussel-soup/ accessed August 20, 2012

Lee made this recipe on Monday August 20, 2012 with a few variations. See Lee's Linguine with Zucchini, Spinach, and Mussels.

Linguine with mussels gets fit for fall with roasted butternut squash and wilted spinach. Briny and sweet mussels complement the richness of the squash.

Ingredients

4 cups 3/4-inch cubes peeled butternut squash (about 1 pound)
3 tablespoons extra-virgin olive oil, divided, plus additional for drizzling
1/2 cup dry white wine
2 large shallots, chopped
2 large garlic cloves, minced
1/2 teaspoon dried crushed red pepper
2 pounds mussels, scrubbed, debearded
1/2 cup bottled clam juice
8 ounces linguine
2 5-ounce packages fresh baby spinach leaves

Directions

1. Preheat oven to 400 F. Place squash cubes on rimmed baking sheet. Sprinkle with salt and pepper, then pour 1 tablespoon olive oil over and toss to coat. Roast 10 minutes. Turn squash over; continue roasting until tender, about 20 minutes longer. DO AHEAD Can be made 4 hours ahead. Let stand at room temperature.
2. Bring wine, shallots, garlic, and crushed red pepper to boil in large skillet. Add mussels; cover and cook until mussels open, 2 to 3 minutes (discard any mussels that do not open). Transfer mussels to large bowl. Cover liquid in skillet and set aside. Remove mussels from shells; discard shells. Pour clam juice and any accumulated juices from mussels into liquid in skillet. Bring to boil; reduce heat to medium and simmer until reduced to 1/2 cup, about 5 minutes. Whisk in 2 tablespoons oil. Cover; set aside.
3. Meanwhile, cook linguine in large pot of boiling salted water until tender but still firm to bite, stirring occasionally.
4. Using tongs, transfer pasta to skillet with juices, reserving pasta cooking liquid in pot. Add mussels and squash to skillet; toss. Add spinach to pasta cooking liquid; let stand 1 minute to wilt. Drain spinach.
5. Divide wilted spinach among 4 wide shallow bowls. Divide linguine, squash, mussels, and sauce among bowls. Drizzle with oil and serve.

Source: Bon Appetit October 2009 "Linguine with Butternut Squash, Spinach, and Mussels" by Molly Stevens
posted on line at http://www.bonappetit.com/recipes/2009/10/linguine_with_butternut_squash_spinach_and_mussels accessed August 20, 2012

Ingredients

For the broth
4 medium shallots, cut into small dice
4 medium cloves garlic, cut into small dice
2 cups vermouth
Leaves from 4 to 6 sprigs thyme, minced (1 tablespoon)

1 preserved lemon half (see headnote)

For the mussels
2 pounds mussels, preferably from Prince Edward Island, cleaned and beards removed; see NOTE
1/2 bulb fennel, cut into small dice
2 tablespoons Pernod
4 ounces preserved lemon
1 cup heavy cream
6 ounces goat cheese (chevre)
1/2 cup finely chopped mixed herbs, such as tarragon, chervil and parsley

Directions

For the broth: Combine the shallots, garlic, vermouth, thyme and the preserved lemon half in a medium pot over medium-high heat; bring to a boil, then reduce the heat to medium-low and cook for 5 minutes, stirring once or twice.

For the mussels: Heat a large, deep, heavy nonreactive saute pan over high heat for about 2 minutes. Add the mussels and broth. Cook uncovered for about 6 minutes until the mussels start to open, then add the fennel and Pernod; cook until the liqueur has almost evaporated.

Add the 4 ounces of preserved lemon, heavy cream, goat cheese and mixed herbs; shake the pan to incorporate the ingredients, then cook uncovered for 5 minutes or until it looks as if all of the mussels have opened. Discard any mussels that have not opened and the preserved lemon half, if desired.

Serve hot, with discard bowls for the shells.

NOTE: Before cooking, discard any mussels whose shells are cracked or gouged, or ones that do not close when lightly tapped.

Source: Recipe from David Ashwell, chef at Brasserie Beck in Northwest Washington DC
posted on line by The Washington Post "Preserved Lemon and Goat Cheese Mussels" Aug 10, 2010
at http://projects.washingtonpost.com/recipes/2010/08/18/preserved-lemon-and-goat-cheese-mussels/ accessed August 20, 2012

Serves one

Ingredients

1 tsp olive oil
1/2 large onion (diced)
4 ounces grape or cherry tomatoes
6 small black olives (quartered lengthwise)
1/4 cup quinoa
3 1/2 cups water
1/8 tsp salt
fresh ground black pepper (to taste)
1/2 tsp dried marjoram
1 lb mussels (cleaned and scrubbed)
1 tsp unsalted butter

Directions

Place the olive oil in a medium sauce pan over medium high heat. Add the diced onion and cook, stirring frequently, for about 5 minutes.

Add the tomatoes and olives. Cook for another 5 minutes, stirring frequently.

Add the quinoa, stir and add 2 1/2 cups of water, salt, pepper and marjoram. Reduce the heat to medium and cook at a simmer. Stir occasionally.

After the quinoa has cooked for about 20 minutes, place the remaining cup of water in a medium sauce pan over high heat, bringing it to a boil. Add the mussels and steam until open. Remove from the heat.

Add the butter to the quinoa mixture, then remove the mussels from the shell and add to the quinoa. Add 1/4 cup of the mussel broth. Stir and serve.

Healthy Dr. Gourmet

Cooking Time = 30 Minutes

Serve 1 lb of mussels for each person. This recipe can be multiplied by 2,3, 4 or more. Note that this recipe does not make good leftovers. It is safe for lactose and gluten intolerant,but bad for sodium intolerant.

Nutrition Information

From Australia, Thai-style mussels with quinoa.

Chilli and Lemongrass Mussels with Quinoa

Ingredients

4 garlic cloves
4 anchovy fillets
2 tbls coriander stems, roughly chopped
2 long, red chilli's and 1 birdseye chili
2 young lemongrass stalks
1 tbls ginger, grated

4 spring onions, white and green parts separated

4 tablespoons olive oil

500g mussels, cleaned
1⁄2 cup white wine
1 tsp sea salt, or to taste
One handful each of Italian parsley and coriander
2 cups quinoa, cooked
1 long red chilli, finely chopped

Directions

1. In a mortar and pestle** pound together the first 6 ingredients plus the white part of the spring onions, to a chunky paste. Add 1 - 2 Tbs olive oil to blend the ingredients.
2. In a large pot heat 2 tbls oil, then add the paste and let cook gently for a few seconds. Now add the mussels, stir and the put the lid on. Shake the pot a few times then add the wine and put the lid back on. Shake a few more times. Let the mussels cook for about 2 minutes. The mussels are cooked when the shells are all open. Discard any that don't open.
3. Before serving stir in the quinoa, herbs and chopped green part of the spring onions. Taste. You may need some salt, but probably not. Garnish with some fresh chopped chili.

** If you do not have a mortar and pestle, use a food processor.

from The London Times an interview with a mussel aficianado.

1. Why do you love mussels so much? Answer: They are primitive, hands-on action food. I love to slurp.
2. I know. What's the deal with open and closed mussels? Answer: Easy. If a mussel is open and doesn't close when you tap it firmly against the bench, then it is dead and should be thrown away. Better them than you, I say.
3. Any tricks for mussel virgins? Answer: Always buy more than you need.
4. How best to cook? Answer: Throw in some white wine, sliced shallots, garlic and parsley, —and tomatoes if you like, or chilli, lemongrass and coriander into a big, lidded pan and bring to the boil. Toss in the mussels and slam the lid on. Steam for one minute, give it an almighty shake and pick out the mussels that have opened. Repeat. Serve the broth with the mussels. Done.
5. How best to eat? Answer: Choose one mussel shell, then use it to pick out the meat from the other shells.

A good recipe A Clear, Hot Mussel Soup with Chilli and Lime from The Kitchen Diaries by Nigel Slater

New York Times food writer Frances Fabricant advises:

Mussels are inexpensive to buy and adaptable to a variety of seasonings. And since they are always eaten cooked, some of the safety concerns relating to bivalves raw on the half-shell do not apply.

The only problem that the mussel-fancier faces is the tedious chore of cleaning them. Depending on their source, the shells may be relatively free of muck or covered with mud, encrusted with barnacles and even have small pebbles entwined in their tenacious, thread-like beards.

And because the simplest way to serve them is steamed in their shells, with a seasoned broth, the shells should be clean. Dirt and grit will not enhance the eye appeal and might even contribute off-flavors to the sauce. A sharp paring knife to cut off the beard, or byssus, and a clean, unsoaped plastic or wire scrubber are necessary for proper cleaning.

As you scrub each mussel, try to force the shell open - it should resist. Any that open are likely to contain dead mussels or be filled with silt. If after they are scrubbed some mussels gape, that's nothing to be worried about. Those that remain firmly closed once the others have been steamed open should be discarded. Have bowls or plates ready so the mussels can be served as soon as they have been steamed open. Provide a bowl on the table for discarded shells.

The following recipes infuse the mussel broth with more spice than the classic French preparation in which mussels are steamed with shallots and white wine. Each recipe calls for a different repertory of ethnic flavorings.

1. Mussels with Coconut Broth
2. Blue Mussel and Noodle Bake
3. Golden Wrapped Salmon with Mussels
4. Thai Blue Mussels
5. Blue Mussel Grill
6. Asian Style Mussels
7. White Wine Mussel Marinara
8. Herbed Steamed Mussels
9. Blue Mussel Casserole
10. Mussels Provençal
11. Mussels Carbonara
12. Mussels Marinara
13. Cream Sauce Beer and Garlic Steamed Mussels
14. Black Bean & Chili Mussels Stir-Fry
15. BBQ Mussels and Corn with Garlic Butter
16. Spicy Seafood Couscous
17. White Wine and Cream Steamed Mussels
18. Baked Blue Mussels
19. Mussels Thai Style
20. Mussel Gratin

1. Mussels and Bacon Soup
2. Mussels Steamed in Spicy Tomato-Cilantro Broth
3. Creamy Mussel Soup
4. Kale, Potato and Mussel Soup
5. Portuguese-Style Mussel Stew
6. Soup de Poission A La Bouillabaisse
7. Saffron Mussel Stew
8. Mussel Soup a La Chummie
9. Mussel Chowder Nova Scotia Style
10. Billi Bi Soup
11. Fortune Bay Mussel Chowder
12. Mussel Chowder
13. Seafood Stew with Fennel and Thyme
14. Mussel Soup with Wheat Beer
15. Mussels in Green Curry Broth
16. Argentine Mussel Soup Recipe
17. Curried Mussel and Butternut Squash Soup

1. Tequila Mussels
2. Double Smoked Bacon and Tarragon Mussels
3. Mussel Gazpacho Shooters
4. Mussels with Sundried Tomatoes
5. Roasted Mussels with Curried Butter Sauce
6. Moules Marinières - Family Style
7. Mussels with Italian Flavour
8. Beer-Battered Mussels with Sauces
9. Seafood Bruschetta
10. Beer-Steamed Mussels
11. Cajun mussels
12. Mussels Pizzaria Style
13. Mussels Frittelle Di Mitili
14. Mussels Oreganata
15. Mussels Cozze A Raganati
16. Mussels Cozze Fredde
17. Mussels Vinaigrette
18. Mussels Marinated in Sherry, Fennel and Orange
19. Stuffed Mussels
20. Steamed Mussels with Chicory and Red Onions
21. Deep-Fried Mussels
22. Baked Mussel Omelet
23. Half-Shell Delight
24. Mussel Angels on Horseback
25. Flay-Beating Mussels: Moules Fromage Bleu
26. White Ale-Orange Juice Mussels
27. Mussel Cioppino
28. Mussel on the Half Shell with Blueberry Maple Vinaigrette
29. MAD Mussels
30. Miso-Glazed Mussels
31. Mussels with Greens and Blue Cheese
32. Mussels With Chorizo and Smoked Paprika
33. Mussels in Barbecue Sauce
34. Mussel, Pizza-Style
35. Mussels with Salsa
36. Mussels in Tomato Broth
37. Pan-Roasted Mussels in Miso Broth
38. Thai Mussels with Riesling, Lime and Mint
39. Mussels-On-The-BBQ With Lime
40. Mussels with Roasted Peppers and Salsa Verde
41. Mussels with Shaved Fennel and Saffron
42. Sweet Thai Mussels
43. Sassy Curried Mussels
44. Island Steamed Blue Mussels
45. Crispy Blue Mussels
46. Marinated Blue Mussels
47. Marinated Mussels
48. Mussels Rockefeller
49. Microwave Mussels
50. Mussel-Stuffed Mushroom Caps
51. Blue Mussel Marinière
52. Belgian Style Blue Mussels
53. Spanish Mussels
54. Bonavista Stuffed Mussels
55. Mussels a la Byron
56. Arriba Mussels
57. Blue Mussels with Herb Sauce
58. Billi Bi Soup
59. Blue Mussels on the Half Shell
60. Mussels Bruschetta
61. Mussels au Gratin
62. Steamed Mussels
63. Mussels in Fresh Lime
64. Grilled Mussels with Curry Butter
65. Seafood Empanaditas
66. Mussel & Dill Slice
67. Beer-Battered Mussels with Sauces
68. Steamed Mussels in White Wine

1. Blue Mussel and Noodle Bake
2. Bacon and Blue Mussel Pasta
3. Fisherman's Linguine
4. Mussel Laska
5. Monkfish And Mussel Paella
6. Best Mussels You'll Ever Eat
7. Linguine Mussels Marinier
8. Whole Wheat Spaghetti Alla Chitarra with Mussels, Chilis and Mint
9. Fettuccine Rigate with Mussels and Saffron
10. Mussel Orzo
11. Mussel Laksa with red curry paste, coconut milk, and rice noodles; from Chef Lindsay Cameron Wilson; includes link to video
12. Mussels with Whole Wheat Spaghetti
13. Blue Mussel Tetrazzini
14. Italian Mussels with Linguine
15. Mussels with Penne Pasta
16. Tomato Basil Mussels Served Over Pasta
17. Mussel and Saffron Risotto
18. Pumpkin Lasagna with Mussels
19. Linguine ai Frutti di Mare
20. Creamy Linguine with Mussels

1. Mexican Mussel Salad
2. Blue Mussel Salad
3. Layered Mussel Salad with Citrus Vinaigrette
4. Mediterranean Mussel Salad
5. Citrus Honey Mussel Salad
6. Mussel, Fried Potato, Paprika and Mint Salad
7. Marinated Mussel Salad