White wine, parsley and garlic are long time mates of the mussel in European cooking, hence the popularity of the French dish, moules marinières. The best thing about this dish is how easy and quick it is to prep – if you buy mussels that have been pre-scrubbed, it can be on the table in 15 minutes.
From white sauces to red – this one dish by Guy Grossi is another speedy hit, this time built on classic Italian flavours: think tomatoes, white wine, oregano and parsley. Just be sure to invest in the best quality mussels you can.
The versatile mussel can even be wok tossed for a Southeast Asian makeover. Oyster sauce, fish sauce, spring onions, makrut lime, lemongrass and garlic chives pack a flavour punch.
A specialty in Abruzzo, this one-pot-wonder makes for a killer share plate or quick weeknight meal. Nobody will object when it hits the table with plenty of crusty bread. Make sure you buy the uncooked version of mussels, scrubbed clean and ready to go.
Add ‘three ways’ to the end of anything and the excitement instantly ramps up. Rachel Khoo serves her mussels with a squeeze of lemon, in lettuce cups with a ceviche dressing and in the half shell with zingy gazpacho jelly and crispy capers.
Use fresh or canned coconut water and pulp to create this fresh and fragrant pot. Top with a herb salad and serve with lime, rice, peanuts and extra fried eschalots – it’s great for feeding a crowd, fast.
In place of the tangy white wine you sometimes find in the dish, a cultured butter has been called on to up the creamy factor. And live, pot-ready black mussels are best here.
These spicy, gingery, wok-tossed mussels will convert the most devout of mussels haters. And for a final kick, they’re finished at the end with the warming, fragrant and deeply satisfying pouring liquid.