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Mussels are a great choice for a quick and easy meal. They can be steamed, grilled, or cooked in a broth, and are best served with crusty bread to mop up the sauce. When buying mussels, look for tightly closed shells that smell fresh and briny like the ocean. Before cooking, carefully inspect the mussels, discarding any with cracked shells or those that do not close when tapped. After cooking, discard any mussels that have not opened. This guide will take you through the steps to prepare and cook fresh mussels.
How to Cook Fresh Mussels
| Characteristics | Values |
|---|---|
| Preparation | Clean the mussels by removing any debris from their shells. Throw away mussels with cracked shells or those that remain open after tapping them gently on a surface. Remove the beard, the small hairy spot where the two parts of the shell connect, using your hands or scissors. |
| Storing | Mussels should be stored inside a bowl large enough to hold them all. Cover the bowl with a damp cloth or paper towel and keep it in the refrigerator. Mussels will keep for 2-3 days if stored properly. |
| Cooking | Steam the mussels in white wine, broth, and aromatics such as shallots, garlic, and butter. Add vegetables to the base for extra flavour. The mussels are cooked when their shells open, which takes about 6-10 minutes. |
| Serving | Serve the mussels in a large bowl with crusty bread on the side to soak up the broth. Season with salt and pepper, parsley, and a squeeze of lemon juice. |
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What You'll Learn
- Selecting mussels: Choose mussels with tightly closed shells that smell fresh and briny
- Storing mussels: Place mussels in a bowl, cover with a damp cloth and store in the fridge
- Cleaning mussels: Remove any debris from shells, discard cracked mussels and cut off the beard
- Cooking methods: Steam mussels in white wine, broth and aromatics, or grill with sweet chilli sauce
- Serving suggestions: Serve mussels with crusty bread, lemon wedges and a side salad
Selecting mussels: Choose mussels with tightly closed shells that smell fresh and briny
Selecting mussels requires careful attention. The most important factors to consider are the state of the shells and the smell of the mussels.
Firstly, choose mussels with tightly closed shells. One or two cracked shells are not a significant concern, but if most of the mussels are open or have cracked shells, it indicates that they are old or have been mishandled. To test if a mussel is alive, gently tap it against a counter; a live mussel will react by closing its shell. If the mussel doesn't close, discard it.
Secondly, smell the mussels. Fresh mussels should have a pleasant, briny aroma reminiscent of the ocean. If they have an unpleasant or "fishy" smell, it indicates that they are no longer fresh and should be discarded.
Mussels are living creatures, and they are typically still alive when purchased from a store. It is best to cook them as soon as possible after buying them, but they can be stored in the refrigerator for a few days. To store mussels, place them in a bowl large enough to hold them all, and cover the bowl with a damp cloth or paper towel to keep them moist. Do not store mussels in an airtight container or in water, as they need to breathe.
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Storing mussels: Place mussels in a bowl, cover with a damp cloth and store in the fridge
Storing mussels before cooking is a straightforward process. Firstly, you'll need a bowl—place the mussels in here and cover them with a damp cloth. Then, simply put the bowl in the fridge. This method will keep your mussels fresh for several days.
It's important to know how to recognise if mussels are fresh. When you're ready to cook, take them out of the fridge and give them a final smell check. Fresh mussels should smell like the ocean—salty and fresh. If they pass this test, you can begin cooking.
However, if your mussels smell unpleasant or fishy, this is a sign that they have gone bad and you should throw them away. It's important to be vigilant as consuming bad mussels can be harmful to your health.
Another way to store mussels is to use ice. Cover the mussels with ice and be sure to drain any melted water, re-icing daily. Never store mussels in water. This method also keeps mussels fresh until you're ready to cook them.
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Cleaning mussels: Remove any debris from shells, discard cracked mussels and cut off the beard
Cleaning mussels is a crucial step in preparing them for cooking. Here is a step-by-step guide to cleaning fresh mussels:
Removing Debris from Shells:
Start by placing the mussels in a colander or bowl and running them under cold water. Use your fingers to rub off any muddy spots or debris, such as seaweed, attached to the shells. Farm-raised mussels are generally cleaner than wild mussels, so you may find less debris on them. However, it's still important to give them a thorough rinse. If you notice any barnacles or white worm growth on the shells, use a blunt knife to carefully scrape them off before rinsing.
Discarding Cracked Mussels:
It is common for mussels to have cracked or broken shells, especially if they are rope-grown. While it is worth cooking these mussels to see if they will open, indicating they are safe to eat, be prepared to discard any that remain closed or do not open during cooking.
Cutting Off the Beard:
Mussels often have a "beard," also known as byssal threads or byssus, protruding near the hinge of the shell. To remove the beard, hold the mussel in one hand, and with the other hand covered with a dry towel, grasp the beard firmly and pull it towards the hinge end of the mussel with a sharp yank. This method prevents you from tearing the mussel, which can happen if you pull the beard towards the opening end. Discard the byssal threads, and rinse the mussels again in clean, cold water.
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Cooking methods: Steam mussels in white wine, broth and aromatics, or grill with sweet chilli sauce
Cooking Mussels in White Wine, Broth and Aromatics
Mussels are highly underrated – they’re cheap, quick and easy to cook, and delicious!
To cook mussels in a simple, yet utterly delicious way, steam them in a garlic white wine lemon sauce. It’s quick, easy and the best part is mopping up the incredible sauce with crusty bread!
- Prepare the mussels by soaking, scrubbing, de-bearding and rinsing them.
- Melt butter in a large pot with a lid over medium heat. When the butter begins to bubble, stir in the shallots and garlic. Cook until softened, about 5 minutes.
- Add aromatics to create the flavour base (butter, garlic, onion), cook off white wine then stir through tomato (colour, adds texture, interest and a bit of flavour).
- Add the chicken stock, white wine, and mussels, then give them a good toss. You can also add a splash of cream to make it creamier.
- Cover the pot with its lid and cook until the mussels have opened – 6 to 10 minutes. If any mussels do not open, discard them.
- Remove the pot from the heat, then stir in the cream and parsley. Taste the broth, and then adjust to taste with salt, pepper, or more cream.
- Serve in big bowls with lemon wedges and plenty of warmed bread to sop up the broth.
Grilling Mussels with Sweet Chilli Sauce
- Clean and prepare the mussels by soaking, scrubbing, de-bearding, and rinsing them.
- In a large pot, heat oil over medium-high heat. Cook shallots, garlic, tomato paste, chilli peppers, and herbs for 1-2 minutes.
- Add the cleaned mussels into the pot. Cover the pan and cook for about 6 minutes or until the mussels have opened.
- Give it a quick stir then add a splash of white wine and a bit of chicken broth.
- Serve with bread to mop up the sauce!
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Serving suggestions: Serve mussels with crusty bread, lemon wedges and a side salad
When preparing mussels, it's important to ensure they are fresh. Before cooking, carefully inspect the mussels, discarding any with cracked shells. Fresh mussels should have tightly closed shells and smell briny and fresh, like the ocean. If you see an open shell, tap it gently against the counter; if it's alive, the mussel will react by closing its shell.
Mussels are cooked when their shells open, which usually takes 6-10 minutes. Any mussels that haven't opened after cooking should be discarded.
Now, for the serving suggestions:
Mussels are often served in a big bowl with crusty bread on the side, perfect for soaking up the delicious broth. You can also squeeze some fresh lemon juice over the mussels, adding a nice bright flavor to the dish.
For the bread, you can opt for a simple crusty loaf, or go the extra mile and make garlic bread. Smother sliced French bread or baguette with garlic and butter, then bake until golden and crusty. This adds a wonderful texture and an irresistible smell to the dish.
As for the side salad, a simple fennel salad with cucumber and fresh dill is a great option, dressed with olive oil and lemon juice, and seasoned with salt and pepper. If you're looking for something heartier, a quinoa salad with chopped vegetables and a zesty dressing is a refreshing and wholesome choice. Alternatively, a classic salad Nicoise, with its colorful combination of green beans, ripe tomatoes, black olives, and hard-boiled eggs, dressed with a zesty vinaigrette, makes for an elegant and refreshing side.
There you have it! A delicious and well-rounded meal of mussels with crusty bread, lemon wedges, and a side salad.
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