Mussel

Mussels steam in the same saucepan as chili-and-fennel-spiced tomato sauce in this effortless supper.

These mussels get their depth of flavor from store-bought pesto—a great convenience product available at most grocery stores.

De Laurentiis uses Peroni, an Italian beer, for this 20-minute dish, but any light-bodied lager will work and make a perfect drink pairing as well.

This classic Spanish dish comes together in a snap when cooked on a baking sheet.

With a mega-flame and a gargantuan pot, you can cook an ocean's worth of seafood in a fraction of the time it would take on the stovetop—without stepping foot in a steamy kitchen.

Don't Move a Mussel—Seriously—this one-pot dinner is that easy. Sweet cherry tomatoes, earthy chorizo, and a splash of wine do the heavy lifting.

You can use any firm fish and fresh shellfish you like for this brothy stew. (A little crabmeat is a luxurious addition, as well.) Make the base a day in advance for a low-stress Christmas dinner.

You can also make this dish with littleneck or cherrystone clams instead of mussels.

Okay, so maybe you don't live across the street from a blooming locust tree—you can still make a killer butter sauce.

In every good restaurant kitchen, there's a combination of thrift and innovation. We always have a dish like this chowder on the menu because when we portion fish for main courses, there are inevitably some pieces of our excellent, sushi-quality fish too small to serve on their own. And that is another great reason to buy your fish whole: not only can you save the bones and head for fish stock, but you'll be generating two meals from one shopping trip. We call it chowder to give the idea of a hearty, chunky fish soup (sea bass, shrimp, mussels) with a lot of texture from vegetables. Our version shows off kabocha squash and ají dulce peppers. These are specific varieties of squash and pepper that I search for at the Greenmarket for their deep flavor and beautiful aroma. If you can't find these, use another variety of squash and mild pepper.

Just as easy and fun to cook as they are to eat, mussels deserve a spot in your weeknight dinner rotation.

This stew uses bottled clam juice, a smart shortcut to a robust broth.

For a simple but elegant winter holiday meal, look no further than this Italian classic.

Mussels, halibut and shrimp flavored with chicken broth and white wine makes an outstanding fish soup that’s ready from the start in 30 minutes.

Although there’s no substitute for enjoying a pot of freshly steamed mussels on the coast of France, this 30-minute supper is a pretty good substitute. The briny flavor and deep garlic aroma of stewed mussels are surprisingly simple to recreate. Crunchy french fries (whether frozen or homemade) and a mellow mustard mayonnaise round out this classic meal. Served with crusty bread, these mussels can create an intimate weekend dinner or an easy weekday escape.