Best Mussels In DFW

While some may regard mussels as the runt of the family of shellfish, they are one of the treasures of the sea. Some people will use a fork to pull out the tender morsel but true aficionados will use an empty shell as tongs and pinch the mussel from its shell. If you are preparing them at home, you want to make sure that all of them are closed. They will open during the cooking process. To make sure that you don't eat a bad one, only consume cooked mussels where the shell has opened. If you are served cooked mussels and find one where the shell is closed, do not attempt to pry it open. If one looks different that the others, put it to the side and do not eat it. Don't want to mess with selecting and preparing them? Many of Dallas' best establishments have earned a stellar reputation for their mussels.

Dive Coastal Cuisine serves about 30 pounds of mussels a week. The Prince Edward Island mussels are served as a shared lunch appetizer or as an entrée for dinner. The University Park eatery is well known for serving a huge mound of Champagne mussels in a delectable broth. What makes Dive Coastal Cuisine's mussels stand out is the chorizo; it gives it a Texas kick of spice without being too overpowering. The mussels are prepared with Champagne, chorizo, cilantro, tomato, onion and garlic and served with grilled sourdough. You will need the bread to catch every last drop of the broth.

Seafood is delivered fresh daily to Toulouse Café and Bar. The mussels come from Prince Edward Island and Toulouse Café and Bar serves 1,000 pounds of mussels a week. French native Chef Yoann Lardeux prepares mussels in true French style. Toulouse Café offers mussels on its lunch and dinner menu as an appetizer or as an entrée. Boasting three varieties – Mariniere with garlic, white wine, butter and shallots; Provençale with tomatoes, Kalamata olives, white wine, garlic and herbs that are finished with Pernod a French liquor, parsley and basil; and Green Room with jalapeño peppers, ginger, Shiitake mushrooms, spinach, champagne and garlic – there is a taste that will please any mussels lover. The entrée portion is served with house made French fries and a house made blend of mayonnaise, red wine vinegar and mustard.

Chef Marc Cassel serves his signature Champagne and ginger mussels from Deep Ellum Green Room Restaurant fame. The mussels are prepared with Shiitake mushrooms, ginger, garlic, jalapeno and Champagne and topped with wilted spinach and red chili flakes. 20 Feet serves between 20 and 30 pounds of mussels every week. Appetizer portions are served at lunch and dinner and come with bread. This tiny seafood joint in East Dallas has everything to please a seafood lover.

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Uptown is considered an established by constantly evolving neighborhood. Vickery Park Bar adds to this evolution with its incredible dishes. The restaurant serves sautéed mussels with a citrus cream sauce that is listed on the shared menu, but if you really love mussels, you won't want to share.

Nestled in the southern part of Dallas in the Oak Cliff neighborhood, Nova serves its P.E.I. Mussels in a roasted red bell pepper broth, Spanish chorizo, corn, fennel and jalapeno as part of its small plates dinner menu. Enjoy this delicious dish as a starter to your meal and then go on to select one of the other amazing choices coming out of the Nova kitchen to complete it.

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