The Secret Ingredient (Dijon Mustard): Moules Dijonnaise

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.

Moules-frites (mussels and french fries)

I live for dishes like this. Fresh mussels served in a simple sauce with french fries on the side to soak up all the leftovers - delicious! Next time you have some mates coming around, this is a great dish to start with.

Mussels With Fennel-Saffron Broth

I've gone on record as saying that mussels are the easiest choose-your-own-adventure one-pot meal around, and I intend to prove it to you. This version uses my standard steamed mussel technique and combines it with the classic flavors of a French bouillabaisse. Fennel, saffron, and tomatoes are cooked together with a little pastis and orange zest to form an aromatic, briny broth for dipping bread into.

How to cook Mussels with Garlic White Wine Sauce

This is how to cook mussels in a very classic way that really makes the most of beautiful fresh mussels! Garlic, white wine, butter and lemon.

Mussels Escabeche

This classic Spanish escabeche recipe features plump mussels in an aromatic marinade of olive oil, vinegar, garlic, herbs, and spices—perfect as a drinking snack, appetizer, and more.

The Secret Ingredient (Saffron): Mussels with Saffron and Tomatoes

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.

Steamed Mussels from Prince Edward Island

Steamed mussels are a delicious appetizer or main course and so quick and easy to make at home when armed with a few tips. Our favorites are PEI mussels, but as long as they’re fresh, you can’t go wrong.

Creamy Mussels with Sauce Roquefort

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.

Bouillabaise (Provençal Fish Stew)

Bouillabaise is a classic seafood stew that truly harnesses the flavors of the Mediterranean. A combination of fish and shellfish, beautiful aromatics, and of course bright saffron completes this Provençal comfort dish.

Beer-Steamed Mussels with Bacon

Aside from mussels, there are few other seafoods that so easily lend themselves to quick cooking, and even faster eating. After all, to manipulate a mound of mussels into a meal, a simple steam in broth or other flavorful liquid is all that is needed to pop the bivalves open. But fast doesn't have to be bland. In fact, I find the Belgian method of steaming mussels with a white ale (or any beer really) to be of the utmost flavor—especially when the whole mess is embellished with crunchy bacon.