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.
Garifuna Style Seafood Soup (Iraü Lau Juyeirugu)
Smita Chandra’s Malabar Mussels
Mussels Tostada with Russian Salad and Chipotle Mayonnaise
Mediterranean Mussel and Chickpea Soup with Fennel and Lemon