Mussel power

Versatile, nutritious and easy on the purse strings — what more do you want from an ingredient? Rachel Allen has some delicious recipes for one of her all-time favourite seafoods

When it comes to sustainable seafood, mussels really are up there as one of my favourites. The deep golden nuggets of sweet, salty flesh are perfectly happy in a huge variety of dishes, including soups, stews, pasta and curries. Mussels can be boiled in a pan, steamed, grilled or pan-fried. Their flavour works so well with the wine and herbs of Europe, fiery-hot Indian spices, exotic south-east Asian aromatics, and even the fermented flavourings of China.

As well as being plentiful, mussels, which are highly nutritious, are also economical. Applauded for containing high amounts of Vitamin C, potassium and zinc, mussels are also a great source of protein.

Once they’re scrubbed clean — see my Top Tip, far right — they can be cooked simply in a covered pot with a splash of water, wine, cider, beer or even garlic butter, for the quickest recipe around. Mop up the juices with some crusty bread, and you have a feast in minutes.

This mussel and chorizo soup, far right, is a delicious bowl of food, and showcases perfectly how mussels love spicy chorizo and sweet floral saffron. The recipe for mussels steamed in coconut milk with “Applauded for containing high amounts of Vitamin C, potassium and zinc, they are also a great source of protein” lime and coriander, also far right, has the aromatic complexity that Thai food is all about. Serve this dish with some rice or noodles, or, just like the other recipes featured here, it would be just perfect served with some delicious crusty bread.