(Dixie D. Vereen/For The Washington Post)

A pot of mussels in a flavorful broth, with plenty of bread for dunking, makes for a lovely spring or summer meal. The inexpensive bivalves are also easier to make at home than you may think. Here are eight ways to go, from the Recipe Finder.

Mussels With White Wine Dijon Mustard Sauce, pictured above. Aromatic shallots, garlic and thyme enhance the sauce.

(Katherine Frey/The Washington Post)

Mussels Creme Verde. This has the flavors of a tomatillo-based salsa.

(Lois Raimondo/The Washington Post)

Mejillones a la Gallega (Steamed Mussels With Bay Leaf, Pimenton and Potato). An easy appetizer with fingerling potatoes and Spanish smoked paprika.

(Matt McClain/For The Washington Post)

Mediterranean Mussels With Farro and Wine. The tomato-spike stew gets added heft from farro.

(Deb Lindsey/For The Washington Post; tableware from Crate and Barrel.)

Goan-Style Mussels (Thisra). Only a handful of ingredients are needed to make this Indian dish.

(Dixie D. Vereen/For The Washington Post)

Larb Gai Mussels. The flavors of the Thai salad, larb, meets steamed mussels. Coconut milk adds richness to the broth.

(Katherine Frey/The Washington Post)

Preserved Lemon and Goat Cheese Mussels. The broth gets extra flavor from vermouth.

(Eric Wolfinger)

Mussels Saganaki. This Greek-style dish is studded with cubes of feta cheese.