How to Eat Mussels the Right Way, According to Seafood Pros

For many shellfish fans, the question of how to eat mussels is easy; as with other bivalves, the goal is to fish out the meat tucked inside the shells. But not everyone is on board. Some people skip over specialties like moules frites (Belgium's national dish) or bypass the inky black mussels sold by fishmongers, likely because they've never fully experienced the joys of dunking and slurping (more on that below). We consulted seafood pros for tips on enjoying this delicacy and learned that, while there's an art to eating mussels, no special skills are required.

What Are Mussels?

Mussels, like clams and oysters, are a type of aquatic mollusk called bivalves, which boast two shells, or valves, held together by a hinge. The hard, curve-shaped valves surround the soft edible body part (known as the meat). Like other mollusks, mussels lack vertebrae, legs, and a distinct head. Mussels can thrive in freshwater or saltwater habitats, and should be alive until they're cooked. As mussels cook, the shells open.

Mussels are affordable, super-sustainable, and nutritious. "Mussels are a shellfish high in omega-3 fatty acids, full of vitamins and minerals, and a great source of protein without a lot of calories," says Richard LaMarita, chef-instructor at NYC's Institute of Culinary Education.

Why Mussels Seem Intimidating

Not all diners and home cooks shrink at the prospect of a mountain of mussels, but some find them intimidating, says LaMarita. This is often because they're not sure what to do with shellfish. "Are they safe to eat? How do I clean them? How do I cook them? What do they go with? Are they satisfying? Can they be a full meal? With all of these questions swirling around your brain, it is easy to resort to the familiar and just drop them," says LaMarita. But a little schooling and experimentation can easily turn the tide. "With a little 'Mussels 101' you will be craving this delicious, versatile, and healthy food," he says.

How to Eat Mussels

Mussels can be messy, but that's part of the enjoyment. And there's more than one way to tackle that big bowl before you. "There are no hard and fast rules, except I would imagine if you are eating at a presidential state dinner," says LaMarita.

Show of hands: "I usually eat them with my hands so I can taste the extra sauce on my fingers," says Steven Wong, owner of Aqua Best, a Manhattan-based seafood purveyor that supplies high-end restaurants. "Yes, get right into it with your hands, and enjoy the sensation along with the flavor," agrees LaMarita. To start, pick up each shell with your non-dominant hand. 

Fork or fingers: Tug the meat from the shell. "A small fork is the most efficient way of consuming mussels, especially if you're in a nice restaurant," says Wong. Alternatively, you can use your fingers (really) or slurp it with your mouth and tongue, says LaMarita.  

Dipping action: Next, dip the meat in the broth, and have a hunk of bread handy (grilled, toasted, or not). "All you need is a good baguette, and I like to use the shells as a spoon to scoop up whatever broth I can't soak up with the bread," says Drew Belline, vice president of culinary, at Rocket Farm Restaurants. Wong emphasizes that dipping is a must—and the reason why mussels are accompanied by broth or sauce.

Toss the shells: After dislodging the meat, discard the empty shells in a separate bowl—but not before you've sucked up every drop of broth.

Cooking Mussels at Home

Prepping Mussels

As with any shellfish, mussels must be stored and cleaned properly:

• Mussels are typically sold in netted bags at the fishmonger. Refrigerate them at home with a damp cloth draped over the bag (remember, they are still alive).
• If a shell is open, tap it, and if it doesn't close, toss it.
• Next, wash them in cold water, and right before cooking time, remove the byssal thread, which is how mussels attach themselves to a fixed point in the water. "You should pluck and scrub off this stringy beard. It's harmless, but inedible," says Wong.

Cooking Methods and Flavors

While mussels can be smoked, barbecued, or boiled, steaming them in a fragrant broth or sauce is perhaps the most popular cooking method. "Mussels are not naturally fishy, briny, fatty or mineral-ly like other seafood and shellfish," says LaMarita. That neutral baseline allows the mollusk to adapt to a raft of flavor combinations.

Traditional preparations: The classic basic recipe entails steaming mussels in a broth of white wine, garlic, red onion, or shallot, parsley, extra virgin olive oil, and butter, says LaMarita. "Shallot, saffron, and a chenin blanc, and don't forget the good butter!" says Belline.

Global influences: Many combinations, LaMarita explains, revolve around a cultural flavor profile, such as Thai (lemongrass and coconut), Indian (tomato and curry), Italian (tomato and herbs), French (garlic and wine), Middle Eastern (harissa and basil), and Spanish (paella). 

Flavor enhancement: Wine is a fundamental ingredient in the cooking liquid; its acidity brings out the richness of the mussel, explains LaMarita. "When the wine cooks a bit with some oil and/or butter, the sauce that gets created is heavenly,” he says.

Quick Cooking

It only takes a few minutes to cook mussels in a simmering pot of broth, so keep a watchful eye and don't abandon the ship. "Don't overcook them! Once they open, they are done. And serve them right away," says Belline.