Chef Mourad Lahlou simmers mussels in a lovely saffron cream sauce. Lahlou prefers Mediterranean mussels. "The ones I get are called that, but they really come from the Pacific Northwest," he says. "They're plump, juicy and don't toughen up as much as other varieties when you cook them." Plus: More Fish & Seafood Recipes
Sounds heavenly. My husband and I went to the Oregon coast a few years back and took a walk on the beach. We found thousands of Mussels attached to large rocks. We gathered plenty and went back to our rental and made a delicous meal.