I love shellfish, clams, oysters, mussels, you name it.
And often eat clams and oysters raw.
But have never seen raw mussels on any menu or even eating them discussed.
Used to go to the beach and harvest them myself, but always cooked them. Never thought about eating them raw.
For that matter, love the New England soft shell clams, sometimes called Ipswich clams, as steamers or fried, but have also never seen them served raw.
Is there a good reason for this? Are they just not tasty uncooked? Do the soft shelled critters die more easily than their hard shelled counterparts making it wise to cook them first and only eat those that have opened?
Heck if I know.:?
Just curious, and thanks for the help.