mussels

A memorable island dinner with plump mussels, briny clams, and warm flaky biscuits and sweet blueberry squares for dessert.

A flavourful, tomato-based seafood medley of shrimp, mussels and lobster.

Reminiscent of European tinned mussels, these paprika-spiced beauties can be made up to 2 days ahead.—Soo Kim

This is a classic preparation for mussels—and for good reason. You can’t beat a rich cream sauce of shallots, garlic and butter. To make excellent frites without pulling out the deep fryer, I recommend trying this method of first blanching the potatoes in water and then roasting in the oven with olive oil. This prevents the potatoes from drying out so they stay moist on the inside and still get crispy and golden on the outside.—Haley Polinsky

Don't be intimidated by these tasty little bivalves: they are truly one of the easiest proteins to cook—and one of the most affordable.