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
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Mussels with Herbed Vinaigrette (Moules Vinaigrette)
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Garifuna Style Seafood Soup (Iraü Lau Juyeirugu)

Mussels with Pale Ale and Spicy Aïoli

Smita Chandra's Malabar Mussels

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

Mediterranean Mussel and Chickpea Soup with Fennel and Lemon

Curried Mussels

