With smoother and darker shells than their clam and scallop brethren, mussels are on the richer, meatier spectrum of bivalves; they’re best when cooked simply (and quickly!) with a bright pop of acidity or spice. While they’re often prepared with white wine and served with fries in the popular Belgian dish moules-frites, mussels are endlessly adaptable. Here are 10 dishes to back that statement.
12 Ways to Eat More Mussels
Don't fear the sleek bivalve