Donna Currie is a Colorado food writer and the creator of Cookistry, a blog full of her original recipes, which balance whimsy with practicality, artistry with kitchen science. In this column, you'll find recipes that minimize fuss and maximize flavor.

Today, Donna shares three ways to cook mussels.

- Donna

Mussels, Three Ways

Mussels are so incredibly fast and easy to cook, they're the perfect thing to pick up at the store when you need to get dinner on the table right after you get home. All you need is some crusty bread to dip into the broth.

Speaking of the broth, for some people that's the whole point of making mussels -- having that broth to dip the bread into. Buttered or not, toasted or not, that's up to you. Of all the possible sides to serve with those mussels, bread seems to be the must-have item. So pick up a baguette at the store, and you're good to go. You could serve a green salad with the mussels, or perhaps a bowl of olives or something else from the salad bar. But really, the mussels and the bread are plenty. Figure about a pound of mussels per person.

Depending on where you get them, you might need to scrub the mussels really well before cooking to remove any sand and grit. Or they might just need a little rinse. If the mussels still have the "beard" attached, you need to remove that as well -- ust grab and pull. I have a pair of kitchen-only pliers that make the job a little easier, but it can be done by hand. The mussels I bought this time weren't gritty at all. Maybe one mussel from each two-pound batch had a bit of the beard poking out of the shell, which is not a big deal at all. Any mussels that aren't firmly closed when you get them -- or that don't close when you tap them -- should be discarded. If any have broken shells, toss those as well.

When you're done cooking, any mussels that haven't opened should be discarded as well. It's not unusual to have a dead mussel or two in a batch, and it's also not unusual for the fishmonger to throw in a few extra mussels after weighing out what you pay for, just to cover this contingency. But you shouldn't end up with a LOT of dead mussels.

I always cook mussels on the day I buy them, but if you need to buy them ahead, ask the seafood guy how you should store them. You need to keep them chilled, and you shouldn't store them in a closed container -- they need to breathe. The plastic bag they came in from the store had holes poked in it, just for this purpose.

As far as cooking, the flavoring options are endless. Wine is a typical flavoring, but beer is also becoming popular. Once that's settled, you can start thinking about adding other flavors and spices to complement the alcohol or to make their own statement.

Belgian Beer Mussels

You'll be left with half a bottle of Belgian ale, but I think you'll figure out something to do with it. Look for a Belgian ale that has notes of citrus and spice, if you can. If your beer selections are limited, you could opt for a lighter beer and rely on the added citrus to bring the flavor.

Makes 2 servings

2 pounds mussels, scrubbed
1/2 bottle Belgian ale
1/2 cup orange juice
Pinch ground cardamom

See the full recipe (and save and print it) here.

Southwestern Mussels

Jalapeno adds a spicy punch to these mussels, but they aren't crazy hot. If you're skittish about heat, use less pepper, and make sure you avoid using the seeds and ribs. You could also add the jalapeno whole, with a few holes poked into it with a knife before cooking. You'll get some heat, but not as much as slices bring, and you can remove the pepper before serving.

Makes 2 servings

2 pounds mussels, scrubbed and debearded (if necessary)
1 can diced tomatoes
1 cup dry white wine
1 jalapeno, sliced thinly
1 tablespoon lime juice
2 scallions, thinly sliced

See the full recipe (and save and print it) here.

Mediterranean Mussels

Italian-inspired mussels, these would be my choice to serve over pasta, but the sauce would need a bit of thickening. A spoon of tomato paste stirred into the sauce (after removing the mussels) and a dab of butter or splash of olive oil would give some extra body to it. Of course, this is also great served with hunks of crusty bread to dip into the broth.

Makes 2 servings

2 pounds mussels, scrubbed and debearded (if necessary)
1 can diced tomatoes
1 cup dry white wine
1 large clove garlic, diced
1 large shallot, thinly sliced
1/4 teaspoon ground fennel
Small hand full basil leaves

See the full recipe (and save and print it) here.

Photos by Donna Currie

Like this post? See Donna's previous topic: Baking with Oats.

Donna is a Colorado food writer and the inventive blogger behind Cookistry. If she's not in the kitchen, she's likely shopping for intriguing new edibles.