Logan Steele
Mussels are a delicious seafood dish that can be cooked in a variety of ways. Whether you're steaming them in a pot or cooking them on a stovetop, there are a few key steps to follow. First, it's important to prepare the mussels as soon as possible after buying them. Rinse them under cold running water, discarding any that are not fully closed or do not close when tapped gently. Next, you'll want to sauté some shallots and garlic in butter or olive oil before adding the mussels, broth, and wine. Cover and cook for around 5-8 minutes, checking occasionally, until most of the mussels have opened. Serve immediately with crusty bread and a squeeze of lemon.
| Characteristics | Values |
|---|---|
| How to prepare mussels | Store mussels before preparing them for cooking |
| How to cook mussels | Steam mussels over medium-high heat for 5-8 minutes or until the mussels open up |
| How to serve mussels | Season with salt, pepper, and parsley, drizzle with olive oil, and serve with lemon wedges and crusty bread |
| How to identify bad mussels | Mussels that are not fully closed or do not close when tapped should be discarded |
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What You'll Learn
How to prepare mussels before cooking
Preparing mussels before cooking is an important step to ensure they are safe to eat. Firstly, mussels should be stored in a dry bowl or container covered with a damp tea towel. They should be prepared and cooked as soon after buying as possible, but they will keep overnight and for up to a day as long as they are fresh.
Before cooking, rinse the mussels under cold running water, tossing them with your hands to encourage any that have opened to close. You can scrub away any barnacles, but this is not essential. One by one, pinch and tug away the stringy thread from the side of the shell, known as the 'beard'.
After this, check the mussels by tapping them gently with your fingernail. Discard any that are not fully closed or do not close when tapped.
Now you are ready to cook the mussels. Warm some butter or olive oil over medium-high heat in a saucepan or pot. Add minced shallots and garlic and sauté until the shallots are translucent and the garlic is fragrant, which should take around 1 to 2 minutes.
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How to cook mussels in a white wine broth
Firstly, prepare your mussels. Rinse them under cold running water, tossing them over with your hands to give any that may have opened a chance to close. Scrub away any barnacles if you want, but this isn't essential. One-by-one, pinch and tug away the stringy thread from the side of the shell known as the 'beard'. Discard any mussels that are not fully closed or do not close when you give them a gentle tap with your fingernail.
Next, heat some butter or olive oil in a large pot over medium-high heat. Add some minced shallots and garlic and sauté until the shallots are translucent and the garlic is fragrant, which should take around 1 to 2 minutes.
Now, pour in the mussels and add the broth and wine. Cover the pot and let the mussels steam for around 5 to 10 minutes. You know the mussels are cooked when most of the shells are open. If you notice any that have not opened, discard them.
Finally, stir in a splash of cream and parsley, and squeeze over a little fresh lemon juice. Serve with crusty bread to soak up the broth.
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How to cook mussels with garlic and white wine
To cook mussels with garlic and white wine, you'll first need to prepare the mussels. Rinse them under cold running water, tossing them over with your hands to give any that may have opened a chance to close. One-by-one, pinch and tug away the stringy thread from the side of the shell known as the 'beard'. Discard any mussels that are not fully closed or do not close when you give them a gentle tap with your fingernail.
Next, melt some butter in a deep pan with a lid. Add some garlic and cook for 30 seconds or until fragrant. You can also add some onion or shallots, and season with a good pinch of kosher salt. Pour in the wine and lemon juice and bring to a simmer.
Add the mussels, then cover with a lid and cook for 4 to 8 minutes or until they are all open. Discard any mussels that don't open.
Finally, add some parsley and season to taste with salt and pepper. Be careful with the salt as the mussels are already salty, so taste first. Drizzle with extra virgin olive oil, and serve with lemon wedges and crusty bread on the side.
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How to steam mussels
To steam mussels, you'll first want to prepare them. Rinse them under cold running water, tossing them over with your hands to give any that may have opened a chance to close. Then, one by one, pinch and tug away the stringy thread from the side of the shell known as the 'beard'. Discard any mussels that are not fully closed or do not close when you give them a gentle tap with your fingernail.
Next, heat about 2 to 3 tablespoons of extra virgin olive oil over medium-high heat in a large Dutch oven or 6-quart cooking pot until shimmering. Add the garlic and shallots, and season with a good pinch of kosher salt. Add the Italian seasoning and red pepper flakes (or Aleppo pepper), if using. Cook, stirring frequently with a wooden spoon, until fragrant (manage the heat to make sure the garlic does not brown).
Now, add the mussels and stir them around a bit, then pour in the broth and wine. Cover and cook for 5 minutes, then remove the lid and check the mussels. Nearly all the mussels should be open by now. If not, cover and cook for an additional 1 to 2 minutes. Discard any mussels that haven't opened after this time.
Finally, serve the mussels straight from the pan or pour them and the broth into a serving bowl. Sprinkle with chopped parsley and squeeze with lemon. Serve with crusty bread for mopping up the broth. The mussels are cooked when they are open – around 6 to 8 minutes. Be careful with the salt as the mussels are already salty, so taste first.
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How to season mussels
When cooking mussels, it's important to prepare them as soon as possible after buying. However, as long as they're fresh, they will keep overnight and for up to a day. Store them in a dry bowl or container covered with a damp tea towel. Never cover with a lid or clingfilm as they will suffocate. Before cooking, rinse them under cold running water, tossing them over with your hands to give any that may have opened a chance to close. Scrub away any barnacles if you want, but this isn't essential. One-by-one, pinch and tug away the stringy thread from the side of the shell known as the ‘beard’.
To cook mussels, heat some extra virgin olive oil in a large Dutch oven or 6-quart cooking pot over medium-high heat. Add garlic and shallots, and season with a good pinch of kosher salt. You can also add Italian seasoning and red pepper flakes (or Aleppo pepper). Cook, stirring frequently, until fragrant. Be careful not to let the garlic brown.
Add the mussels to the pot and stir them around. Pour in the broth and wine. Cover the pan with a lid and cook for around 6 to 8 minutes. The mussels are cooked when they are open. After 5 minutes, remove the lid and check the mussels. Nearly all the mussels should be open by now. If not, cover and cook for an additional 1 to 2 minutes. Discard any mussels that haven't opened after this time.
To season the mussels, sprinkle with chopped parsley and squeeze with lemon. Toss through the parsley and season to taste with salt and pepper, being careful with the salt as the mussels are already salty. Drizzle with extra virgin olive oil and serve with lemon wedges on the side. Serve immediately with crusty bread to mop up the sauce.
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Frequently asked questions
Mussels are cooked when they are open, which should take around 6 to 8 minutes.
Rinse the mussels under cold running water, giving any that have opened a chance to close. Scrub away any barnacles if you want, but this isn't essential. Pinch and tug away the stringy thread from the side of the shell, known as the 'beard'.
Sprinkle with chopped parsley and squeeze with lemon. Serve with crusty bread for mopping up the broth.
Mussels that don't open during cooking should be discarded. It is fine to eat unopened mussels if you can pry them open, but this is not recommended.
