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.

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.

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.

Pasta with Mussels in San Marzano Tomato Sauce

{sponsored} Pasta with Mussels is a recipe that's ready to impress! You can have this gorgeous meal on the table in 40 minutes, start to finish.

The Best Moules Marinières (Sailor-Style Mussels)

A pot of classic French Moules Marinières is fast food at its best. Make sure to serve it with wine and plenty of toasted bread for dipping into the garlicky, briny broth.

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.

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.

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.

Mussels Fra Diavolo with Roasted Garlic from 'The Catch'

Mussels are pretty much my default shellfish. They're easy to cook, easy to eat, and taste of little more than the sweet, briny ocean. In Ben Sargent's Mussels Fra Diavolo from his new cookbook, The Catch, the usual diavolo players (chile flakes, tomatoes, white wine) are present, but it's the uncommon addition of roasted garlic that makes the dish memorable.

Dinner Tonight: Steamed Mussels in Coconut Milk

My mussel consumption has fallen drastically since I moved away from the East Coast. What used to be a dinner at least two to three times a month has now turned into something I only eat two to three times...