7 Mussels Recipes From 7 Cuisines.

The fastest shellfish there is: a covered pot, a splash of wine or beer, four to six minutes, done. They release their own salty liquor as they open, which becomes the sauce, so season only after tasting it. Scrub the shells and pull the beards just before cooking, discard any that stay shut after heat and any that were already gaping and will not close when tapped. Belgian moules-frites, Spanish mejillones and Adriatic buzara all rely on that liquor.

7 recipes on this route