Simple mussel recipes include the Epicurious recipe for mussels with garlic butter and the Food & Wine recipe for steamed mussels with tomato-and-garlic broth. These easy recipes call for common ingredients and basic cooking techniques.
To make mussels with garlic butter, cook 3 pounds of mussels in a large pot over high heat. When the mussels open, place them in a bowl, and loosely cover the bowl with foil. Set aside any liquid from the mussels.
Soften 3/4 cup of minced shallots and 6 cloves of garlic with 10 tablespoons of butter in the pot over medium-high heat. Stir in 3 tablespoons of chopped parsley, 2 tablespoons of lemon juice and 1 teaspoon of lemon zest. Incorporate the reserved mussel liquid, and bring the mixture to a boil. Add pepper to taste. Serve the mussels with a scattering of garlic butter and chopped parsley.
To make steamed mussels with tomato-and-garlic broth, warm up 1/4 cup of olive oil in a large pot over medium-low heat. Cook 1 finely chopped onion and 6 minced cloves of garlic for approximately five minutes before adding 2 cups of chopped canned tomatoes, 3 tablespoons of chopped parsley, and 1/4 teaspoon each of dried thyme and red pepper flakes. Simmer the mixture for 25 minutes.
Pour 4 pounds of mussels into the pot. Cover the pot, and boil the mixture. Retrieve the mussels as they open. Season the broth with 1/8 teaspoon of black pepper, and add salt if necessary. Serve the mussels with the broth.