There are a few rules for cooking with mussels. First, throw away any mussels that are already opened when you purchase them. Second, use a paring knife to remove the fibrous strings on the outside of the mussels—called the “beard”—as they are tough. Third, discard any mussels that haven’t opened during cooking. Last, always serve mussels with a crusty bread, coconut rice, or another starch to mop up all the delicious sauce. Mussels cook up quickly, making them ideal for a weeknight meal or a dinner party when you want to spend time with your guests instead of in the kitchen.

This sophisticated, foamy, chilled espresso shot is a great mid-afternoon pick-me-up. Adding a dash of cold milk to the glass offers a creamier take.

This is a really easy one-pan recipe for vegetables with unique flavors inspired by a classic Moroccan salad. The orangeblossom water helps the Brussels sprouts shine and contrast with the brininess of the olives.

At breakfast the spirits divide - for some coffee is enough on the way to work, while others do not leave the house without a proper meal. However, it is important to pay attention to what you eat, so it is best to make your own breakfast. This honey-coconut porridge is prepared in only 25 minutes and can be stored for several days in the fridge. The porridge is based on oat flakes, a whole grain product with many ballast and mineral substances. The added coconut milk scores with medium-chain fatty acids, which are quickly digested and converted into energy by the body. Finally, cocoa nibs are sprinkled on the porridge as a healthier alternative to chocolate. By processing them from raw cocoa, they contain even more nutrients, valuable magnesium and calcium.