Mussels could be considered the pasta of the bivalve mollusk world. They are cheap, versatile, and easy to cook. Last night I had them in coconut broth with lemongrass and lime wedges served alongside. Tonight a friend is going to prepare them in a Thai green curry sauce. They are abundant in many parts of world and particularly revered in Belgium and France, where they are served with French fries as moules et frites.