12 Ways to Eat More Mussels

Don't fear the sleek bivalve

By SAVEUR Editors | Published Jun 7, 2018 12:45 AM

Food

Matt Taylor-Gross

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

Get the recipe for Mussels with Coconut Sweet Chili Broth »

Mussels with Herbed Vinaigrette (Moules Vinaigrette)

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) »

Mussels with Pale Ale and Spicy Aïoli

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.

Mussels Tostada with Russian Salad and Chipotle Mayonnaise

Mussels with Tomatoes and White Beans

Stuffed Mussels (Cozze al Pomodoro)

Clams and Mussels with Spicy Pork Sausage Broth

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 »