Mussels are the under-sung heroes of the sea. The shellfish take just minutes to cook, and when steamed, yield a beautifully sweet and flavoursome sauce. As far as classic go, you can’t go past Bar Alto’s steamed mussels with chilli, garlic and white wine or Maurice Terzini’s squazzata di cozze. Or, try them stuffed, simmered in a paella, or turned into a creamy chowder. This one’s for you, shellfish lovers.

One-pot recipe for mussels with risoni and herbs

Zucchini and mussels pancake (hobak jeon)

The Dolphin Hotel’s trucioli with mussels and ’nduja

Marco Pierre White’s mussel and saffron soup

Barbecued mussels with chorizo and toast

Banksii’s mussels with vermouth, green olives and nettle butter

Mussels with lap cheong and wood-ear mushrooms

Mussels in fragrant broth with mung bean noodles

Stanbuli’s stuffed mussels (midye dolma)

Lennox Hastie’s wood-fired mussels, tomatoes and toasted sourdough bread

Napier Quarter’s mussels dressed with spring-onion and verjuice vinaigrette

Potato and mussel pancakes with sesame dipping sauce

Mussels with garlic chives and ginger rice

Bar Alto’s mussels with chilli, garlic and white wine
