Get the latest Mussels flavored recipes from Group Recipes. http://www.grouprecipes.com/tag/mussels Got this from a friend in the e-mail! http://www.grouprecipes.com/104163/clam-and-potato-bake.html A walk by the Seine. A glass of wine at a cafe. A trip to the Rue de Coquilliers. Oh-La-La http://www.grouprecipes.com/103952/parisian-mussel-soup-with-bacon.html This is a special favourite of ours, I used to put it on the menu at The Great Tree Hotel, Devon when the crab and mussels were at their best and we always sold out especially when served with our own home baked bread. http://www.grouprecipes.com/96202/crab-and-mussel-chowder.html This dish is a mainstay of the Italian-American fare served at Figaretti's in Wheeling, West Virginia. according to the article with this recipe in the Saveur in Issue #112 http://www.grouprecipes.com/95584/figarettis-godfather-2-linguine.html Every time I go to the grocery store, I pick up these recipes cards that they have in the meat department. This is one of the recipes. http://www.grouprecipes.com/72715/mussels-with-shallot-butter.html I got smoked mussels on sale and couldn't figure out what to do with them and came up with this recipe. http://www.grouprecipes.com/70650/smoked-mussel-and-shrimp-chowder.html I got the basic recipe from Shaws Supermarket's seafood recipes, but I adapted it to suit my taste. Also changed the prep method. This recipe is very low calorie and fat and fits into my WW plan (6 healthy units for those fellow WW members) I hope you enjoy!! http://www.grouprecipes.com/67881/mussels-in-a-tomato-herb-sauce.html X http://www.grouprecipes.com/59324/x.html Another favorite of mine except for de-bearding the mussels. It is lite and tasty and dipping the bread is truly a treat! Give it a try! Saffron - Crocus sativus pronounced [SAF-ruhn] is the world's most expensive spice. Saffron are the stigmas from the crocus sativus flower (see image below). There are only 3 stigmas (referred to as saffron threads) per flower. Saffron is hand harvested so you can understand why it is so prized and so expensive. It takes about 13,125 threads to weigh one ounce. http://www.grouprecipes.com/54826/steamed-mussels-with-shaved-fennel-in-saffron-and-white-wine-broth.html This is an elegant yet easy-to-make stew-soup to serve guests. You can get everything ready for it, but don't make it until about 15 minutes before you are going to serve it; otherwise the fish gets tough. Serve with crusty bread to dunk in that wicked cream sauce. Excellent with wine or cold, cold beer! http://www.grouprecipes.com/51712/mussels-and-scallops-in-cream.html