Tender mussels are quickly steamed in white wine with shallot, garlic, butter, and parsley until they open into a fragrant, briny broth. It is a fast, elegant dish with clean coastal flavors and plenty of savory liquor for spooning or soaking up with bread.

Midye dolma pairs briny mussels with fragrant rice scented by cinnamon, allspice, herbs, currants, and pine nuts. The result is savory, gently sweet, and deeply aromatic, with bright lemon bringing everything into balance.

Hoy Tod is a crispy, savory mussel omelet with lacy golden edges, tender shellfish, and soft curds of egg. Fresh bean sprouts, lime, and sriracha cut through the richness, making it a fast, satisfying street-food style meal at home.