Mussel

Make garlic-rubbed baguette toasts for mopping up the sauce. What to drink: Brut Champagne or a dry, aromatic white wine, like Viognier.

The name for this beautiful Bordelais dish is mouclade. Use small mussels to approximate the tiny, sweet variety cultivated just off the coast north of Bordeaux. What to drink: Baron Philippe de Rothschild 2000 Mouton Cadet Blanc.

Northern Greeks, particularly those from Salonika, eat a lot of clams and mussels, usually as mezedes. Here's an easy-to-make dish from Greece's "second city" Cappetino.

Offer this main course with plenty of crusty bread to soak up the delicious saffron broth. A crisp Sauvignon Blanc is good here, too.

This is a rich, filling way of serving mussels. Make sure to have a lot of good bread to sop up all the juices.

The classic Korean pancake, threaded with seafood and lots of scallions, has crispy edges and a kicky dipping sauce, making it a perfect drinking snack.

Bright, fresh, colorful, and easy to eat with one hand, this take on the classic Peruvian mussels dish is a great cocktail snack.

A scaled-down seafood boil you can pull off on a weeknight with nearly any quick-cooking vegetables.

Plus mayo bread, because we can.

A punch fish stew with scallops and mussels and all the good things.