Fresh mussels, aromatic herbs, and a rich broth come together in this simple yet elegant recipe. Chef Jean-Pierre shows you how to make the best steamed mussels ever.

This recipe was shared by Chef Jason Lutzk from 'Grace' in Pass-a-Grille. He's tried all manner of methods for making mussels, and says this recipe is the absolute best!

Steve Hoffman made a Mediterranean-inflected version of Mussels in White Wine Sauce that was a family "fast food" staple during their time in southern France.

The best part is dunking crusty bread in the sauce. If there are any leftovers, remove the mussels from the shells and return them to the sauce; tomorrow you’ll have a great pasta-with-mussels dish.

Chef Peter Kuenzi from Zuppas in Neenah makes Red Curry Thai Mussels on Fox 11's Living show.

Add mussels and cook, covered, over moderately high heat for 4 to 6 minutes, or until opened. Using a slotted spoon, remove mussels and discard any unopened mussels along with lemongrass.

While the Atlantic waters still churn cold, braise mussels in cider and toast some garlic bread to sop up the irresistible broth.

"Pasta de sardine is a great dish for anyone who likes seafood with their pasta," says Allrecipes member SONNYCHIBA. "This ...