"Mussels in the style of Bari." Mussels coated with a cheese sauce and baked.

Mussels with lemon juice.

Mussels cooked with oil, lemon and parsley.

Mussels cooked in their own juice with white wine, parsley, garlic and occasionally tomato.

"Mussels in the style of Naples." Mussels cooked with tomatoes.

Poached mussels removed from their shells, coated with béchamel sauce mixed with grated Parmesan cheese and a little tomato for colour, a sort of sauce Aurore, sprinkled with breadcrumbs and baked until browned. A version called "cozze fritte alla pugliese" has them fried.

"Mussels with white wine." Mussels cooked with a little white wine, parsley and garlic and served cold.

Grilled mussels

Mussels steamed and then coated with a mixture of breadcrumbs and herbs, sometimes ham, cheese and tomato sauce and baked on the ½-shell.

Mussels served raw on the half shell with lemon wedges.