Dominic Stone
Mussels are a cheap, quick, and easy-to-cook shellfish that can be prepared in a variety of ways. They are highly versatile, pairing well with vegetables, aromatics, and sauces. When buying mussels, it is important to ensure they are fresh and alive, indicated by tightly closed shells and a briny ocean-like smell. Proper storage is crucial, as mussels are living creatures, and they should be cooked within a few days of purchase. Before cooking, mussels should be cleaned and debearded, and any with cracked shells or that do not close when tapped should be discarded. Cooking methods include steaming, boiling, or baking, often involving white wine, broth, and aromatics like garlic and shallots. The mussels are cooked when their shells open, typically within 6 to 10 minutes, and can be served with crusty bread to soak up the delicious sauce they create.
| Characteristics | Values |
|---|---|
| Cooking method | Steam |
| Cooking time | 5-10 minutes |
| Ingredients | Mussels, garlic, onion, butter, olive oil, wine, broth, lemon juice, salt, pepper, parsley |
| Preparation | Clean mussels, tap gently against the counter if open, discard if they don't close, scrub shells, remove beards |
| Serving suggestions | Serve with crusty bread, or add to pasta or marinara |
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What You'll Learn
How to choose mussels at the store
When choosing mussels at the store, it is important to select the right type of mussels and ensure that they are fresh.
First, you should determine the type of mussels you want. There are several types of mussels available, including Mediterranean mussels, Blue (or Edible) mussels, and Green-lip mussels. Mediterranean mussels have wide shells and very plump meat and are in season during the summer and fall. Blue mussels are smaller but are prized for their intense flavor and are in season during winter and spring. Green-lip mussels, as the name suggests, have a green tinge to the edge of their shells and are cultivated extensively in New Zealand. It is recommended to buy rope-grown, farm-raised mussels as they are more sustainable, convenient, and tend to be cleaner and free of grit compared to wild mussels.
Once you have decided on the type of mussel, it is important to ensure that the mussels are fresh. Good mussels should look and feel heavy for their size. They should have wet, shiny shells and smell like the ocean—briny and fresh, without any hint of pungent fishiness. Avoid mussels with open, cracked, or chipped shells, and discard any that do not close when tapped gently on the counter. Mussels with little "beards" or stringy bits sticking out of their shells can be purchased but must be removed or trimmed before cooking.
It is best to buy mussels from a local fishmonger or the fish counter at a grocery store to ensure maximum freshness. Frozen mussels are generally not recommended as they tend to have an inferior texture and flavor compared to fresh mussels. If you are unable to find fresh mussels, some stores offer cooked and vacuum-packed mussels in a sauce or cooked and frozen mussels, which can be a better alternative to frozen raw mussels.
When storing mussels, it is important to keep them alive. Mussels should be stored in the refrigerator, either in their original mesh bag or a colander, and kept cold and wet, similar to their natural environment. They can be wrapped in a wet paper towel or wet newspaper to maintain moisture. Mussels should be cooked and consumed as soon as possible, ideally on the same day they are purchased, but they can be stored for up to 48 hours before cooking.
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Preparing mussels for cooking
Buying and Storing Mussels:
When buying mussels, choose a trusted fishmonger or grocery store. Look for mussels with tightly closed shells, and avoid those with a majority of open or cracked shells, as these are signs of old or poorly handled mussels. Fresh mussels should smell like the ocean—briny and pleasant. One or two cracked shells are not a significant concern, but if most mussels are open or cracked, choose another batch.
Mussels are living creatures and are best cooked soon after purchasing. However, they can be stored in the refrigerator for 2-3 days. To store, place the mussels in a bowl, cover them with a damp cloth or paper towel, and keep them in the fridge. Do not store them in an airtight container or water, as they need to breathe.
Cleaning and Preparing Mussels:
Before cooking, carefully inspect each mussel. Discard any with cracked shells. Tap or gently squeeze open mussels; fresh mussels should react and close their shells. If a mussel doesn't close, discard it.
To clean the mussels, use a firm brush to remove any sand, debris, or barnacles. Rinse them under cold running water, tossing them to ensure any open mussels have a chance to close. Some mussels have a "beard," a fibrous thread near the hinge of the shell. To remove the beard, hold the mussel in one hand and use your other hand to pull the beard out and away from the mussel. While not harmful, the beard can be tough to eat.
Cooking Mussels:
The mussels are now ready for cooking. A classic way to cook mussels is to steam them in a garlic white wine broth. Start by sautéing aromatics like garlic, onion, or shallots in butter or olive oil. Add white wine and bring to a boil. Simmer until the harsh alcoholic smell dissipates. Add mussels, cover, and cook until the shells open, about 6 to 10 minutes. Discard any mussels that don't open after cooking. Serve with crusty bread to soak up the delicious broth!
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Cooking methods for mussels
Mussels are a great, affordable option for a quick and easy meal. They are best enjoyed when fresh, but can be stored in the refrigerator for up to three days. When buying mussels, look for those with tightly closed shells that smell fresh and briny like the ocean.
Before cooking, inspect the mussels and discard any with cracked shells or those that do not close when tapped gently against a counter. To clean the mussels, use a firm brush to remove any sand or barnacles, then rinse them under cold water. Some recipes recommend soaking the mussels in cold water or vinegar for 15-20 minutes before cooking to add flavour and remove any remaining impurities.
Now, to the cooking! There are several methods for cooking mussels, but steaming is the most popular. Here is a simple recipe for steamed mussels:
Ingredients:
- Mussels
- Butter or olive oil
- Garlic
- Shallots
- White wine
- Parsley
- Lemon
- Bread, for serving
Method:
- Heat butter or olive oil in a large pot over medium heat.
- Add garlic and shallots, sautéing until soft and fragrant.
- Pour in white wine and bring to a boil. Simmer for a couple of minutes until the alcohol smell dissipates.
- Toss in the mussels, then cover and cook until the mussels open, around 6-10 minutes.
- Remove from heat and stir in parsley and a squeeze of lemon juice.
- Season to taste and serve with crusty bread to mop up the delicious sauce!
Mussels can also be cooked in a slow cooker, boiled, or fried. They are a versatile ingredient that can be paired with various flavours, such as chilli, cream, thyme, and ale.
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How to tell when mussels are cooked
When cooking mussels, it is important to ensure that they are all cooked properly and are safe to eat. Before cooking, give the mussels a quick scrub under cold running water and remove their beards. Place them in a bowl and put them in the fridge while you prepare the sauce.
Mussels are cooked when their shells open up. They heat up quickly in the shell, and even faster once they open, so stop cooking them once they open and put them on the plate. If the mussels do not open, they were likely dead before cooking and are unsafe to eat. Dead mussels will rarely be completely closed, and will likely be slightly open before cooking. If the mussels are closed, give them a firm tap against the counter and if they close, they are safe to eat. If they do not close when tapped, discard them.
When steaming mussels, take the lid off the pot after 3 minutes and check for any open shells. If some mussels have opened, remove them and leave the lid off while the others finish steaming, taking them out as they open. If none have opened yet, put the lid back on and check again at 1-minute intervals. Steaming mussels usually takes 3-5 minutes. If you are grilling mussels, checking for doneness is even easier—simply lift the grill lid after 3 minutes and check.
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What to serve with mussels
There are several options for what to serve with mussels. A popular choice is to serve mussels with pasta, such as linguine, fettuccine, or angel hair pasta. You can also add mussels to a paella or a tomato sauce fra diavolo. For a simple side dish, crusty bread is a classic choice, perfect for dipping into the mussel broth. If you want something more substantial, fries are also a common pairing, or you could try lemon rice.
For a more vegetable-focused side, asparagus, broccoli, or a green salad can accompany mussels well. You could also try a sauteed spinach salad with garlic and lemon juice, or a parmesan lettuce salad. Lemon is a flavour that complements mussels, so a lemon cake for dessert could work, perhaps with a slice of lemon to garnish.
If you want to serve mussels as an appetizer, you could try bacon-wrapped dates with almonds, or instant pot artichokes. For a gluten-free option, you could make rosemary focaccia with almond flour.
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