A timeless coastal classic, buttery, briney Moules Marinière will transport you right to Breton, France, no matter where you enjoy them. The best mussels come from a knowledgeable fishmonger; quality, local, rope-grown mussels can’t be beat. If you prefer buying (or — if you’re seriously close to nature — harvesting) your mussels wild, soak them in cold, salty water for at least 20 minutes to clear out any debris. And whatever you do, don’t forget the crusty bread! It’s crucial for soaking up that rich, shellfish-infused sauce...