Where to order international pots (and beer!) without leaving U.S. soil.

PROVENCE
Dig into southeastern France with mussels Provençale—that’s a tomato/herb/garlic broth—at the Trappe Door in Greenville, S.C.

ROME
The Mussels Carbonara at D.C.’s St. Arnold’s Mussel Bar are everything amazing about Italy’s beloved pasta dish—bacon! sweet peas! runny egg!—applied to mussels.

BARCELONA
At Monk Beer Abbey in Royal Oak, Mich., chef Robert Young (born in mussel-rich Wales) spices up his shells with chorizo and chipotle cream sauce.

BANGKOK
Who needs bread? At San Francisco’s La Trappe, jasmine rice serves as the starch for gingery, jalapeño-infused Coconut Curry mussels.

KENTUCKY
Manhattan’s Flex Mussels pots ’em up Southern-style with bourbon and country ham in the broth.

CANCÚN
The Mexicano Mussels at D.C. mussel haven Granville Moore’s are Spring Break in a pot thanks to tomatillos and chilies in the broth, and tortilla crisps and lime salt on top.