Mussels might look intimidating to cook at home, but they're actually a breeze. They need a little extra prep before you can get going – namely scrubbing and debearding – but once that's out of the way, they can be on the table in as little as fifteen minutes (our how to cook guide has a rundown of what you need to know). Mussels are traditionally steamed and enjoyed with some kind of flavoursome broth or soup – in moules marinière, one of the better-known mussels dishes, that's with a rich cream, garlic and wine sauce. And while that's hard to top, mussels are incredibly versatile, able to stand up to bold spices and brilliant alongside other seafood.

Mussel season in the UK generally kicks off in September and continues until March or April (a good rule of thumb is to eat the shellfish in months with the letter 'r' in its name), a period when they become meatier and reach their flavoursome peak. Here, we've brought together some of our favourite mussels recipes to spark some fresh inspiration – they're all lightning quick, refreshingly simple and brimming with flavour. Enjoy!

The zingy flavours of puttanesca pair brilliantly with a heap of mussels in this speedy recipe, which only takes twenty minutes from start to finish. Make sure you have crusty bread on hand to mop up the sauce, which is packed with punchy anchovies, capers, lemon and chilli, or mix the whole lot through a bowl of spaghetti.

Will Bowlby's Karnatakan mussels are steamed in white wine and lime juice, and given a southern Indian twist thanks to a masala of curry leaves, mustard seeds, chilli and coconut. Another simple and quick dish, ready in half an hour, Will's version is a starter portion, but you could scale up the quantities or serve it between two to make it the main event.

Tim Siadatan's mussel fritti is a different take on the shellfish – he steams them, before letting them cool, covering them in a semolina coating and frying them until crispy. He describes them as the popcorn of the sea and we can see why – the end result is a incredibly moreish snack which you can have on the table in thirty minutes.

This speedy curry – ready in only fifteen minutes – by Karan Gokani sees mussels cooked in a richly-spiced coconut milk sauce, spiked with fenugreek, cinnamon, garlic, lemongrass, curry leaves, chilli and turmeric. Serve with string hoppers or rice.

We use the cooking liquid from mussels to add an intense depth of flavour to this watercress and mussel risotto. A watercress purée gives it an incredible vibrant hue and cuts through rich butter – it's a beautiful base for the sweet mussels. While – as with any risotto – you'll need to pay attention to it, it's not time-consuming, taking only half an hour.

Rachel Phipps' Mediterranean spaghetti with mussels recipe (also known as spaghetti alle cozze in bianco) is the perfect mid-week meal, served up in only fifteen minutes and relying on kitchen staples like garlic, olive oil, chilli flakes and lemon.

Lewis De Haas steams mussels with shallot and white wine before using the cooking liquid to create a sauce with fiery 'nduja. He picks the mussels from their shells to coat them in the sauce, before returning them for plating. The finishing touch is a drizzle of a gremolata made with fresh parsley, lemon and garlic.

Emily Scott uses a tried-and-tested combination of mussels, leeks and cider in this recipe, with a dollop of indulgent clotted cream. Ready in half an hour, this is a crowd-pleaser that needs to be served with a pile of crusty bread.

The jet black squid ink spaghetti turns this simple dish into a show-stopping centrepiece. The confit cherry tomatoes add a pop of sweet acidity, while the chilli flakes provide a gentle, warming heat. However, it's the mussels that sit at the heart of the dish, providing a much-needed meatiness and ensuring that this is a recipe you'll go back to over and over again.

Can't get enough of shellfish? Don't miss our clams recipe collection for more inspiration.