By | July 7, 2018

Mussels with Coconut Sweet Chili Broth

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.

Mussels with Herbed Vinaigrette (Moules Vinaigrette)

Some fresh herbs are all you need for these French mussels, which come from Langon, France.

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.

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.

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

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.

Mussels with Tomatoes and White Beans

You’ll want some crusty bread to sop up all the broth.

Stuffed Mussels (Cozze al Pomodoro)

Thyme and white wine bring out the sweet flavor of mussels in this classic dish.

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.

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.

Curried Mussels

Curry powder and cilantro add zest to classic white wine-steamed mussels.

MUSSELS AND SALSIFY SOUP

This version of Billi Bi, a famed French mussel soup, comes from cookbook author Andrea Reusing.

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