Mussel

This mussel chowder is both comforting in winter and well-suited for summer, given its straight-from-the-ocean brine that gets a lift from fresh lime and cilantro.

This is an ingenious one-pot dish where the pasta is cooked in the richly spiced broth, so there’s no need to boil it beforehand.

In this date-night meal, mussels and clams get tangled up in strands of nutty buckwheat noodles soaking in a briny, garlicky, and ever-so-slightly-spicy broth.

For the best version of this mussel curry, use fresh mussels, not frozen mussels on the half shell.

This classic but flexible French bouillabaisse recipe is all you need to bring the iconic seafood stew of Marseille to your table.

This delicately spiced mussel soup uses the bivalves at their very best, when they’re plump and filled with flavour. The curry powder, chutney and raita give the soup a scent of the warm sub-continent, in the depths of dreary January.

Other quick-cooking shellfish, such as mussels or medium shelled shrimp, can be substituted for the clams, but you might need an extra splash of pasta water to loosen the sauce.

Topping fried bread with brothy mussels, beans, and tomatoes turns it into a hearty knife-and-fork dinner.

You can use any Pilsner in this recipe, but a Mexican Pilsner will go best with the chorizo. Serve with a nice green salad to round out the meal.

Rasam, as prepared in most homes in Southern India, uses either tamarind or tomatoes as the base. It is a piquant broth poured over steaming hot rice. In our home—both in Kerala and America—rasam was a staple part of everyday meals. One night when I was a teenager, I was out to dinner with my brother Tom in New York City’s Little Italy and ate mussels cooked in a light tomato broth very reminiscent of rasam. I couldn’t wait to get home, buy fresh mussels, and cook them in rasam. This dish has made its rounds in my kitchens for close to three decades now. Make sure to have some fresh crusty bread to soak up the tomato-mussel broth.