Mussels marinière

1. brush and wash the mussels;
2. for each liter (4 cups) of mussels, pour 100 ml (6 tbsp.) white wine into a pot; add 1 onion and 4 French shallots, all finely chopped, a bunch of chopped parsley, pepper (but no salt);
3. bring the wine to the boiling point; add the mussels; once they open, remove them from the heat;
4. strain the cooking liquid through cheesecloth; add 50 g (3 tbsp.) butter;
5. ladle the cooking liquid into bowls; place the open mussels on top and serve immediately.

Mussels poulette

1. Follow the recipe for mussels marinière;
2. once you have strained the cooking liquid, add the butter, 50 g (3 tbsp.) cream and the juice of a lemon;
3. whisk in 1 or 2 eggs;
4. divide the sauce among serving bowls, place the opened mussels on top and serve immediately, sprinkling everything with chopped parsley.

Steamed Thai-Style Mussels

1. brush and wash the mussels;
2. into a pot, pour 500 ml (2 cups) water for every 1 liter (4 cups) mussels; add 4 finely chopped French shallots, 2 stalks of lemongrass and 2 tbsp. fish sauce (nuoc nam);
3. bring everything to a boil; add the mussels; once they open, remove from the heat;
4. add a good handful of basil leaves; cover and let sit for a few minutes so that the flavors blend;
5. divide the cooking liquid among bowls; place the opened mussels on top and serve immediately.