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Mussels are great for a quick, flavorful, simple one pot dinner. Fresh mussels take on the taste of their broth. And you’ll know they’re cooked once they open in the pot.

For a classic Mussels Marinières, combine wine, parsley, onion and butter.

Bring to a boil over high heat. Reduce heat to medium and simmer for two minutes. Add mussels, cover and raise heat to high. Cook, tossing and stirring once or twice, until mussels have opened and are cooked through. Discard any mussels that do not open.

Change up the broth with tomatoes, fennel and saffron, or a pale ale, Dijon mustard and bacon.

Use any of these recipes to top rice, pasta or summer greens sautéed with garlic and olive oil.

Give your mussels a thai-style flair by cooking them in a coconut milk-based curry. Include onions, garlic, and diced sweet potatoes. Season with warm and smoky spices, such as cumin, turmeric and smoked paprika. The mussels take less time to cook, so add them when there is 5 to 8 minutes left in the cooking time for your sauce.

Mussels are also a nice addition to other seafood dishes, such as cioppino or paella.