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"A rich chowder that is ready to serve in 30 minutes.It is an easy recipe to double or triple."

Ingredients: lobsters, shrimp, crab...

"Green Lip mussels are my favorite, but any will do. If you like mussels, this is a dish to try. It can be an appetizer for up to 6 people or a meal for 2. Be sure to serve it with some fresh crusty bread to sop up the juices. Yum!"

Ingredients: dry white vermouth, fresh thyme...

"I always keep an eye out for mussels to go on sale at the local fish counter, just so I can make this yummy recipe. It makes for a great quick light meal. Be warned, though: four pounds of well-prepared mussels can disappear much faster than you think. Also a great recipe to use with clams, if that's what you prefer. Prep time does not include..."

Ingredients: fresh cilantro, garlic...

"Elegant, light, quick and easy hors d'oeuvres"

Ingredients: smoked oysters, smoked mussels...

"This is the Top Recipe of 1987 in the San Francisco Chronicle. This cioppino comes from Amey Shaw, who was chef at Berkeley's Fourth Street Grill when she created this version of a Bay Area classic. The stew is brimming with seafood -- Dungeness crab, mussels, clams and squid -- simmered in a saffron-laced broth. Each serving is garnished with..."

Ingredients: light olive oil, oranges...

"I love mussels! This recipe was found in a booklet published in Canada's maritime province of Prince Edward Island (P.E.I.) -- not only the home to Canada's mussels, but also of Anne of Green Gables!"

Ingredients: dried thyme, dry white wine...

"Adapted from Savoring the Spice Coast of India: Fresh Flavors from Kerala by Maya Kaimal, and found at splendidtable.com."

Ingredients: cilantro, coconut milk...

"Taken from the January 8/03 issue of The Toronto Star; posted on behalf of a request for recipes using truffle oil. Apparently, this recipe originated with Emeril Lagasse."

Ingredients: lump crabmeat, fresh ground black pepper...

"Yummy hors d'oeuvres (if you're not concerned about cholesterol!)"

Ingredients: chives, cilantro leaves...

"I am always on the lookout for ways to cook mussels. This one is a little different with the addition of Pernod, which is an anise flavored liqueur. As for the mussels, I prefer the New Zealand Green Lipped mussels over the black. That's just my personal preference, in a pinch, the black ones are fine. This would make a nice first course or main..."

Ingredients: dry white vermouth, leeks...

"Eat these bad boys right out of the jar,or use them in your favourite shellfish recipes."

Ingredients: cloves, lemon slices, mace...