Four recipes from The Times.

Before cooking, discard mussels that do not close tight when given a sharp tap. After cooking, discard any that have not opened.

British

Wash and clean mussels. Melt butter in a large saucepan over high heat. Add 2 cloves garlic, chopped, 1 finely slice stick of celery, and 1 finely choppped carrot. Cook for a couple of minutes. Add 350ml dry cider. Bring to the boil and add mussels. Cook with lid on for 3-4 minutes or until mussels open. Add 150ml sour cream, 1 tbsp chopped taragon and 1 tbsp chopped chives. Stir well and season with pepper only.

French

Wash and clean mussels. Melt butter in a large saucepan over high heat. Add 1 finely choped garlic clove and a finely chopped small onion. Cook for a minute. Add 1 small glass white wine. Bring to the boil and add mussles. Cook with the lid on for 3-4 minutes or until the mussels have opened. Add 3 tbsp double cream, 3tbsp chopped parsley and season with pepper only.

Thai

Wash and clean mussels. Heat 2 tbsp oil in a large saucepan and gently cook 1 large chopped onion, 2 sticks lemongrass, finely chopped, 1 knob of ginger, peeled and finely chopped and 1 red chille, finely chopped. Add 4 lime leaves, 1 large glass white wine and 3 tbsp fish sauce. Bring to the boil and add mussels. Cook with lid on for 3-4 minutes or until mussels open. Sprinkle with coriander and lime juice. Season with pepper only.

Vivek Singh's Mussels Moily

Wash and clean mussels. Heat 2 tbsp oil in a large frying pan, add 20 curry leaves, 1 large sliced onion, 1in piece of ginger, cut into strips and 4 green chillis, slit open lengthwise. Stir until onion is soft. Add half tsp turmeric, then mussels and stir for 30 seonds. Add 300ml fish stock. Cover and simmer for 2-3 minutes. Add 200ml coconut milk, 1 tbsp salt and simmer for another minute (the mussels shouls have fully opened up. Season with pepper.