Mussel recipe collection

Irish cream of mussel soup steams fresh mussels in white wine and fish stock with leek and celery, then enriches the strained broth with cream for a silky, briny seafood bisque.

Mouclade, the classic French Bordeaux mussel dish steamed with shallots, white wine, saffron, and cream. Like moules marière's richer, golden cousin.

The flavor of fresh lemon grass balances the flavor of the seafood, serving the same purpose as the fresh lemon wedges served with seafood in other cuisines.

Seafood linguine with shrimp, scallops, and mussels in a tomato-chili-basil sauce, brightened with lemon zest and white wine. Italian coastal classic, feeds six.

Lobster, clams, mussels, shrimp, corn, and potatoes steam together in white wine over onions and garlic for a one-pot New England clambake that brings the beach feast indoors in 30 minutes.

Mariscada is a Brazilian fish stew built on cod, shrimp, clams, and mussels simmered with tomato, onion, coriander, and a pinch of saffron. Coastal cooking in one pot.

Midia is a Turkish-style mussel and rice appetizer with pine nuts, currants, cinnamon, and allspice. Cooked in olive oil and served at room temperature with fresh lemon.

Thai-inspired mollusk pan roast with shrimp, mussels, and clams in a coconut milk-lemongrass broth with ginger, chilies, and white wine. Oven-finished in a Dutch oven.

Mussel and saffron soup built on the briny steaming liquor with leeks, fenugreek, and a finish of cream. A French bistro classic with deep golden color and shellfish-rich broth.

Wok-fried mussels in Chinese black bean sauce with fermented black beans, garlic, ginger, chili bean sauce, and rice wine. A fast, intensely savory seafood dish ready in 20 minutes.

Mussels oregano: steamed mussels on the half-shell topped with a garlic-butter oregano bread crumb crust, baked and broiled until crisp. Italian American steakhouse classic for starters at home.

Paella with shrimp, mussels, clams, chicken, chorizo, and sole in saffron rice with sherry and artichoke hearts. A loaded Spanish-style one-pan feast.

Asian-inspired paella with saffron rice, chicken, shrimp, mussels, clams, Chinese sausage, and snow peas. A fusion twist on the Spanish classic using sake, soy sauce, and ginger.

Paella a la Basquaise, a Basque-style saffron rice loaded with halibut, shrimp, mussels, clams, and chorizo, layered with prosciutto and baked in an earthenware casserole. A showstopping seafood paella.

Greek mussel pilaf (pilafi me mythia) cooks short grain rice directly in mussel-and-wine broth. The seafood-stock pilaf of the Aegean coast.

Quiche Kenepuru: a New Zealand-style mussel quiche with onion, cheese, cream, and marjoram in flaky pastry. Coastal Kiwi cooking at its most iconic.