I’m a shellfish fan from way back. I grew up in Brooklyn and the south shore of Long Island so we were always around seafood. And, as an Italian-American family (with Southern Italian heritage), we had lots of seafood-y recipes we LOVED. They was always the top of the list: seafood/shellfish.

When we can score a few dozen mussels or clams we’re happy as …well, clams. Recently we got a large bagful of some wonderfully fresh mussels. So exciting! But what should we do with them? I insisted we cook them 3 different ways.

NOTE: Cleaning mussels is easy. I rinse then well under cool water and remove any “beards”– those are traces of seaweed that might be clinging to the edges (just pull it off).

NOTE: Mussels cook fast! Once they’ve opened they’re pretty much done.

I’ll list the recipes here so you don’t have to wade through text to get to the recipes! Enjoy! Let me know how it goes (or if you have any questions).

First: Stuffed Mussels on the Half Shell

20 fresh mussels

1/2 cup breadcrumbs

2-3 sprigs fresh Italian parsley, leaves minced, stems discarded

2 garlic cloves, peeled and minced

olive oil for drizzling

3-4 tablespoons butter, cut into small pieces

salt to taste

In a large sauce pan, heat about 1 cup of water to a simmer, seasoning with salt. Place mussels in water and cover. Let cook for about 2 minutes or so, until mussels pop open. Drain and remove top shells (the empty half) from each mussel, twisting off the shell half.

Line a sheet pan with foil. Line up opened mussels on half shells facing up. Preheat oven to 375 degrees F.

In a medium mixing bowl, mix together breadcrumb, garlic, parsley. Season with salt and pepper. Drizzle a little olive oil to moisten like wet sand. Spoon some breadcrumb mixture on top of each mussel. Add a small piece of butter on top of each mussel.

Bake for about 10 minutes, until the breadcrumbs get nice and golden. Serve.

Second: Mussels in Spicy Tomato Sauce with Pasta

3 garlic cloves, peeled and minced

1-2 teaspoons dried oregano

3-4 sprigs fresh Italian parlsey, leaves minced, stems discarded

1 teaspoon crushed red pepper or to taste

2-3 tablespoons olive oil

1 15-ounce can crushed tomatoes

salt to taste

2-3 dozen fresh mussels

1/2 pound favorite pasta

Add the garlic, oregano, parsley, and olive oil to a large saucepan. Heat until sizzling. Add the crushed pepper flakes. Cook for no more than a minute. Add the tomatoes. Season with salt. Let simmer for about 10 minutes.

Add the mussels and cover. Cook at medium heat until the mussels pop open, about 8 minutes.

Meanwhile heat a pasta pot of water. When boiling, add salt. Add pasta and cook to desired doneness. When pasta is done, drain and add to the pot of mussels. Stir to combine. Turn off heat. Serve.

Third: Mussels in Saffron Cream Sauce

2-3 tablespoons olive oil

1 shallot, peeled and minced

1/3 cup chopped pancetta

1/2 cup dry white wine

salt and pepper to taste

healthy pinch saffron, crumbled

2-3 dozen fresh mussels

3-4 tablespoons heavy cream or half & half

In a large saucepan, heat the olive oil and add the shallot and pancetta. Cook until shallot is softened and pancetta has rendered, about 3-4 minutes. Add the wine. Season with salt & pepper. Add the saffron. Bring to a lively simmer. Add the cream and stir in, add the mussels and cover. Cook on medium heat until the mussels have popped open. Serve.