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"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...

"Recipe from an old magazine article and is from the Cramond Inn, near Edinburgh, Scotland, an ancient inn built in 1670."

Ingredients: dry vermouth, onions, parsley...

Ingredients: curry powder, double cream...

"This makes a great lunch for friends, and is always popular with the family for weekends. In cool weather it seems even better than usual.
Preparing the mussels is very simple but does take a few minutes; however, this is well worth it as they are such incredibly good value."

Ingredients: fish stock, milk, onions...

"Enjoy!"

Ingredients: table cream, onions...

"This recipe is from the April 2002 issue of Gourmet Magazine. Serve this chowder with a loaf of crusty bread."

Ingredients: dry white wine, orange bell peppers...

"The jalapeno and chili sauce supply a little kick and the lime and cilantro give a boose of fresh flavor. Pass the bread around to soak up all those lovely juices"

Ingredients: cilantro leaves, garlic...

"From Rachael Ray."

Ingredients: coarse salt, crusty bread...

"Very easy to make and simple mussel recipe. This also a very basic recipe to cook mussels. It reminds me of my childhood. Muschelessen are a family tradition. The family spent hours eating fresh mussels served with bread, salted butter and a glas of beer. There is not restaurant or pub here in the Rhineland not offering mussels from September on."

Ingredients: leeks, nutmeg, onions...

Ingredients: dill weed, double cream...

"When we lived in Norway we used to eat lots of fish...this recipe reminds me of a fish soup which was very common there. You can use other fish and shellfish.
The potatoes and tomatoes are ingredients I have been adding over the years and listed them as optional."

Ingredients: chopped tomatoes, fish stock...

"Steamed Mussels with Tarragon Cream"

Ingredients: cream, lemons, onions...

"This recipe is from an August 1986 Bon Appetit magazine in an article titled "An Irish Ramble", featuring recipes from Irish houses and hotels. This recipe is a specialty of the dining room at the Park Hotel Kenmare. The mussels of Kenmare estuary in southwestern Ireland are tiny, sweet and tender. For best results, use the smallest mussels..."

Ingredients: cider vinegar, dry white wine...

"Mussels are a very popular dish in Luxembourg. From October until February (the months with an "R") there is hardly a restaurant whose menu does not have the obligatory "Moules Marinières" or "Moules à la Luxembourgeoise". In every case mussels are served with pommes frites. NB: Mussels as well as pommes..."

Ingredients: celery & leaves, fresh parsley...