SUPER-FRENCH MUSSELS: Sauté chopped shallots in butter, add
mussels and a splash of white wine and a bit of Pernod, if you’d like. Cover
and steam until the mussels open. Serve sprinkled with lots of chopped
parsley and chives. You could also add a splash of cream or crème fraîche to
the cooking liquid.

SLIGHTLY MEXICAN MUSSELS: Sauté a diced white onion in a little
bit of olive oil with lots of chopped chorizo. Add the mussels and a bottle of
Mexican beer (or any light, crisp beer). Cover and steam until the mussels
open. Serve sprinkled with lots of chopped cilantro and finely diced white
onion.

THAI-STYLE MUSSELS: Sauté some chopped peeled ginger, garlic, and
lemongrass in neutral oil, then add the mussels, a can of coconut milk, and a
splash of fish sauce. Cover and steam until the mussels open. Serve sprinkled
with chopped cilantro and lime wedges for squeezing over.

KOREAN-STYLE MUSSELS: Sauté chopped cabbage kimchi and diced
onions in neutral oil (add some chopped bacon too, if you’d like), then add a
spoonful of gochujang (Korean red pepper paste) and cook until the whole
mixture is brick-red. Add a Korean beer (like Hite or OB or any light, crisp
beer) and bring to a boil, then add the mussels. Cover and steam until they
open. Serve drizzled with melted butter to which you’ve added a minced
garlic clove and a spoonful of gochujang.

INDIAN MUSSELS: Sauté some chopped peeled ginger and garlic with
curry powder in neutral oil. Add a diced tomato, the mussels, and a can of
coconut milk. Cover and steam until the mussels open. Serve sprinkled with
chopped cilantro.

OLD BAY MUSSELS: Pour a bottle of beer into a pot and add a few
generous shakes of Old Bay Seasoning. Bring to a boil, then add the mussels.
Cover and steam until the mussels open. Serve with lemon wedges for
squeezing over.

JAPANESE MUSSELS: In a pot, whisk a bit of miso paste into 1 cup [240
ml] boiling water, then add the mussels. Cover and steam until the mussels
open. Serve sprinkled with toasted sesame seeds and thinly sliced scallions.