Mussels are the easiest of the molluscs to prepare, because they have a relatively small amount of muscle tissue, which means they cook in a flash! They are best cooked on a shallow pan, so that you can remove them as they open. The mussels are cooked once they’re open.
I grew up in a seaside town where seafood like mussels abound and freshly caught. When fresh, they are delicious cooked just until they pop open and then dipped into a spiced lemon soy and ginger sauce. I believe and admittedly I’m biased, the best mussels I’ve tried were from my part of the world. The warm pristine tropical waters must have something to do with it. A close second would have to be the mussels I tried on a trip to Canakkale in Turkey. They were rice mussels stuffed with a hint of dill and lemon. It was absolutely scrumptious paired with the local arak,