Easier than you think.

• 1 kg fresh mussels in shell (or ~450 g frozen pre-cooked)
• 2 tbsp olive oil — vegetarian: 30 g butter
• 2 shallots, finely chopped
• 2 garlic cloves, sliced
• 150 ml dry white wine
• Small bunch parsley, chopped
• Optional splash of oat or soy cream — vegetarian: dairy cream

1. Prep the mussels (see basics).
2. Soften the shallots and garlic in the oil over medium heat, ~3 min, without colour.
3. Add the wine and bring to a fast simmer.
4. Tip in the mussels, cover, steam 3–4 min until the shells open (2–3 min just to warm through if pre-cooked).
5. Discard any fresh mussels that stayed shut. Stir through the parsley (and optional cream) and serve at once with bread.

• 1 kg fresh mussels (or ~450 g frozen pre-cooked)
• 2 tbsp olive oil
• 1 small onion, diced
• 3 garlic cloves, sliced
• 1–2 tsp smoked paprika (pimentón)
• Pinch of chilli flakes
• Optional: 80 g plant-based chorizo, crumbled
• 1 × 400 g tin chopped tomatoes (or 250 g cherry tomatoes)
• 100 ml white wine (or water)
• Parsley

1. Prep the mussels.
2. If using plant chorizo, fry in oil until crisp; otherwise just warm the oil.
3. Add the onion, soften 4 min, then the garlic, paprika and chilli for 30 sec.
4. Add tomatoes and wine; simmer 8–10 min to a sauce.
5. Add mussels, cover, steam 3–4 min (2–3 if pre-cooked). Discard any that stayed shut. Finish with parsley; serve with bread.

Make it vegetarian: stir a knob of butter into the sauce at the end for gloss.

• 1 kg fresh mussels (or ~450 g frozen pre-cooked)
• 1 tbsp coconut or neutral oil
• 1 stalk lemongrass, bashed and finely sliced
• Thumb of ginger, grated
• 2 garlic cloves, sliced
• 1 red chilli, sliced
• 1 tbsp red curry paste (shrimp-paste-free for vegan)
• 1 × 400 ml tin coconut milk
• 1 tbsp soy sauce; juice of 1 lime
• Coriander and spring onion to finish

1. Prep the mussels.
2. Fry lemongrass, ginger, garlic and chilli in oil 1–2 min; add the curry paste for 30 sec.
3. Pour in coconut milk and soy; simmer 3–4 min.
4. Add mussels, cover, steam 3–4 min (2–3 if pre-cooked). Discard any that stayed shut.
5. Finish with lime, coriander and spring onion. Serve with rice or bread.

• 1 kg fresh mussels (or ~450 g frozen pre-cooked)
• 2 tbsp olive oil — vegetarian: 30 g butter
• 2 leeks, sliced and washed
• 1 garlic clove, sliced
• 1 tsp Dijon mustard
• 200 ml dry cider
• 100 ml oat or soy cream — vegetarian: crème fraîche or double cream
• Chives or parsley

1. Prep the mussels.
2. Sweat the leeks and garlic in the oil 5–6 min until soft, without colour.
3. Add the mustard and cider; simmer 2 min.
4. Add mussels, cover, steam 3–4 min (2–3 if pre-cooked). Discard any that stayed shut.
5. Stir in the cream, warm through, scatter herbs. Serve with bread.

Make it vegetarian: butter to sweat the leeks, dairy cream to finish.

• 200 g pasta (linguine or spaghetti)
• 3 tbsp olive oil
• 3 garlic cloves, sliced
• Pinch of chilli flakes
• 250 g cherry tomatoes, halved
• 100 ml white wine (or a splash of pasta water)
• ~300 g frozen pre-cooked mussel meat (no need to thaw)
• Parsley and lemon

1. Boil the pasta; save a cup of the water.
2. Gently fry the garlic and chilli in oil; add the tomatoes, soften 4–5 min, then the wine.
3. Add the frozen mussels, cover 2–3 min to heat through.
4. Toss with drained pasta and a splash of pasta water; finish with parsley, lemon and a thread of olive oil.

Make it vegetarian: a knob of butter and grated hard cheese (choose a vegetarian, rennet-free one) at the end.

• 1 kg fresh mussels (or ~450 g frozen pre-cooked)
• 2 tbsp olive oil
• 1 onion, diced; 3 garlic cloves, sliced
• 1 tsp smoked paprika
• 1 × 400 g tin chopped tomatoes
• 1 × 400 g tin white beans (cannellini), drained
• 100 ml white wine or water
• Parsley and lemon

1. Prep the mussels.
2. Soften the onion in oil 5 min; add garlic and paprika for 30 sec.
3. Add tomatoes, beans and wine; simmer 8 min.
4. Add mussels, cover, steam 3–4 min (2–3 if pre-cooked). Discard any that stayed shut.
5. Finish with parsley, lemon and olive oil. Serve with bread.

Make it vegetarian: finish with a knob of butter.