Cooking

Mussels can be stuffed, baked or grilled or, when removed from their shells, added to soup, salads, paella, omelettes and stews. To open mussels and cook the meat at the same time, they are often steamed in water, stock or wine, with added flavourings such as garlic and herbs.

An easy way to eat mussels in their shells, such as Moules marnière, is to use one of the empty double shells like a pair of pinchers to pull the mussel from its shell.