Make the most of these marvellous little molluscs by cooking them in their shells. There's no simpler or speedier food than a steamy bowl of mussels fragrant with garlic, shallots and thyme: just add cream to make Clodagh McKenna's classic moules Mariniere. Toss them into linguine or stuff them with anchovies and breadcrumbs for an Italian-inspired supper. For dinner party flair, pair them with cod and saffron in James Martin's dazzling main course or try Rick Stein's poached haddock with chervil and spinach.
Clodagh Mckenna shows the simplest recipes can be the best with her steamed mussels in a scented cream sauce
From Giorgio Locatelli, mouth-watering Mediterranean-style mussels in a rich tomato and garlic broth
Serve Rachel Allen's Thai-inspired mussels with garlic bread for dunking
A flavoursome combination of malt whisky and locally procured fish make this great dish by Rick Stein into a memorable main course
Salty fresh mussels in a flavour packed sauce create the perfect pasta supper in this fabulous dish from Gennaro Contaldo
Once the food of labourers, Clodagh McKenna transorms paella with mussels, monkfish and prawns
Give your steamed mussels an Asian twist with this quick and easy recipe from John Burton Race
Impress your friends with a gloriously gutsy seafood dish of baked stuffed mussels from Gennaro Contaldo
James Martin combines flakey cod with mussels in a sensational saffron broth for an easy but elegant dinner party dish
Tart tamarind and toasted spices lend a simple flourish to fresh-from-the sea mussels in this recipe by Reza Mahammad
