A trio of ways to enjoy beer’s favorite shellfish.

PHILADELPHIA: Monk’s Café serves its mussels eight ways, but when dipped in the house Monk’s Flemish Sour, Thai red curry, bais, garlic and coconut milk, they’re divine.

NEW YORK: Its stated inspiration is Holland and Denmark, but Vandaag, in Manhattan’s East Village, is clearly big on beer, offering innovative bier cocktails at the bar and stewed wild boar and mussels—a rich, soupy dish made with tarragon, carrots, and Rodenbach red ale.

GRAND RAPIDS, MICH.: At Hopcat, mussels are steamed in the local waters of Michigan-made beer and served with chorizo, Roma tomato, garlic and fresh basil.