Top Mussels dishes in New York

Plump mussels in a flavorful broth — a crowd-pleasing starter perfect with bread.

Plump mussels in a flavorful broth — one of the consistently praised dishes from the seafood-forward menu.

Steamed mussels in a savory broth, a standout from the seafood offerings

Plump briny mussels steamed in white wine, garlic, and tomato broth with a hint of chili heat

Steamed mussels in a flavorful broth.

Brothy, aromatic, and served with grilled bread to soak up the cooking liquid — a reliable crowd-pleaser that highlights the freshness of the shellfish.

Tender spaghetti with fresh mussels in a spicy tomato sauce — the heat level is just right.

Turbot served with a vivid purple sauce, smoky mussels, and seaweed—visually striking and layered in flavor

PEI mussels simmered in a San Marzano tomato sauce with olive oil, basil, red pepper, and garlic, offering a spicy and savory kick.

The restaurant's entire reason for existing — 50+ preparations cycling through Thai coconut, chorizo, white wine, and more, each served with bread for the broth

Mussels steamed in a rich Dijon mustard broth — tangy, creamy, and the top-selling preparation for good reason.

Mussels in a coconut-lemongrass broth with Thai chili heat — an unexpected twist that converts even mussel skeptics.

45 mussels per full order, steamed in salty, garlicky, slightly spicy broth. Bring bread.

Mussels in chardonnay broth with Dijon, tarragon, and fries — classic brasserie fare done exactly right.

Steamed mussels in a flavorful broth — the dish regulars insist you try first.

Plump mussels in a fragrant broth — a solid shared starter

Classic French preparation of mussels, a bistro staple done right

Plump mussels simmered in a garlicky tomato sauce, served with bread for sopping.

Steamed mussels in a rich curry coconut broth

Mussels with Parmesan and Italian herbs — a richer, cheesier take on the classic preparation.

White wine, garlic, and herbs — the purist's choice that lets the mussel quality speak for itself.

Thai-style mussels in a fragrant broth — a surprisingly strong dish for a Thai restaurant.

Mussels steamed in white wine and garlic

Prince Edward Island mussels in white wine broth with crusty bread

Bottomless mussels available every Tuesday in rotating preparations

Plump mussels swimming in a rich, smoky paprika butter broth begging to be soaked up with bread.

Large pot of Prince Edward Island rope mussels in broth