Food

12 Ways to Eat More Mussels

Don't fear the sleek bivalve

By SAVEUR Editors

Updated: June 6, 2018

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.

Mussels with Coconut Sweet Chili Broth — Sinéad Roche and Thomas Ashe of Ashe's Bar and Restaurant have incorporated flavors from their culinary travels through Thailand into this dish, marrying Southeast Asian ingredients with local Glenbeigh mussels, foraged from the rocky coast along Dingle Bay. At Ashe's, they serve the mussels with homemade bread or twice-fried chunky potato chips for sopping up the gently spicy coconut broth. Get the recipe for Mussels with Coconut Sweet Chili Broth »Michelle Heimerman

plate of french mussels with herbed vinaigrette — Some fresh herbs are all you need for these French mussels, which come from Langon, France. Get the recipe for Mussels with Herbed Vinaigrette (Moules Vinaigrette) »Michelle Heimerman

Garifuna Style Seafood Soup (Iraü Lau Juyeirugu) — Fresh basil, oregano, and sage lend their fragrance to this hearty soup loaded with five different types of seafood. Get the recipe for Garifuna Style Seafood Soup (Iraü Lau Juyeirugu) »Joseph De Leo

Mussels with Pale Ale and Spicy Aïoli — While we highly recommend sourcing Montauk Brewing Co.'s Driftwood Ale, any English-style pale ale will work for these herb-y steamed mussles from Eli Sussman. Don't forget plenty of crusty bread—as anyone who loves mussels will tell you, the best part of enjoying the dish is sopping up the heady, aromatic jus that collects at the bottom of the bowl. Get the recipe for Mussels with Pale Ale and Spicy Aïoli »Matt Taylor-Gross

Smita Chandra's Malabar Mussels — Dishes from the south Indian state of Kerala, along the Malabar Coast, are heavily influenced by the area's abundant supply of seafood. In this Anglo-Indian recipe from cookbook author and cooking instructor Smita Chandra, mussels gathered from local waters are cooked with tomatoes in a richly spiced coconut broth. Get the recipe for Smita Chandra's Malabar Mussels »Ingalls Photography

Mussels Tostada with Russian Salad and Chipotle Mayonnaise — When it comes to sustainable seafood, it's hard to go wrong with mussels. Labeled "Best Choice" by the venerable Monterey Bay Aquarium Seafood Watch, they are almost always responsibly farmed and harvested, no matter where in the world they're from. At his Manhattan restaurant Cosme, chef Enrique Olvera serves them marinated in a tangy escabeche and piled onto crunchy tostadas with a spicy vegetable salad. Get the recipe for Mussels Tostada with Russian Salad and Chipotle Mayonnaise »Michelle Heimerman

Simple Weeknight Meal, Mussels — You'll want some crusty bread to sop up all the broth. Get the recipe for Mussels with Tomatoes and White Beans »Farideh Sadeghin

Stuffed Mussels (Cozze al Pomodoro) — Thyme and white wine bring out the sweet flavor of mussels in this classic dish. Get the recipe for Stuffed Mussels (Cozze al Pomodoro) »Matt Taylor-Gross

Martha's Vineyard, Chris Fischer, Entertaining, Clam Mussel Stew — This version of a classic New England clambake cooks the shellfish—both topneck clams and mussels—separately from the potatoes so that their briny juices don't get lost in the boiling liquid. Get the recipe for Clams and Mussels with Spicy Pork Sausage Broth »Elizabeth Cecil

Mediterranean Mussel and Chickpea Soup with Fennel and Lemon — Light enough for a summer dish, this terrific soup is also delicious in the winter months made with Prince Edward Island (P.E.I.) mussels instead. Get the recipe for Mediterranean Mussel and Chickpea Soup with Fennel and Lemon »Geoffrey Smith

Curried Mussels — Curry powder and cilantro add zest to classic white wine-steamed mussels. Get the recipe for Curried Mussels »Todd Coleman

Mussels soup — This version of Billi Bi, a famed French mussel soup, comes from cookbook author Andrea Reusing. Get the recipe for Mussels and Salsify Soup »Michelle Heimerman

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