Serious Eats - seriouseats.com

I saw that in there this morning and have been trying to figure out an answer. Unfortunately, giving a straightforward answer seems difficult because I've had some that taste awfully strange simply based on the recipe used. Besides that, getting some at a seafood buffet in, say, Virginia Beach, might taste horrible because of buffet procedures and holding temperatures, while having some freshly-steamed Prince Edward Island mussels prepped by an attentive sous chef will taste totally different. Of course, the resulting texture is also a huge factor in the overall perception ...

That having been said, my own perception is that properly-prepared fresh mussels, simply steamed and nothing added, will be light, almost fluffy, very tender, and absolutely won't have that "fishy" taste. Instead, the taste is almost like a super-good mushroom but with that whole ethereal "ocean" flavor. Very difficult to describe, but I know it when I taste it.

As usual, when it comes to the senses, your mileage may vary ...

I was going to say brinily musky or muskily briny but, you know, just see jperlow, above.

I eat mussels equally in England and New Zealand (far-flung family) and I've been trying to figure out the common ground between the small, intensely coloured and flavored ones from the north and the huge, soft, pale green-lipped southerners. Sweetness, softness combined with a bit of chew, and the merest hint of ocean. Actually, I think LunaPierCook's probably said it all.

I adore mussels! My hubby and I cook them in a homemade white wine/marinara sauce.

If I were to describe the taste/flavor of mussels I'd refer to them as very meaty and yet delicate in texture [not chewy like a clam and not squishy like an oyster]. They don't taste fishy and they are rather rich [higher in fat content than most mollusks]. They are also excellent just steamed with a bit of salt, white wine and served with fresh lemon to squeeze.

Terrible. :D