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Mussels are a versatile and affordable shellfish that can be cooked in a variety of ways. They are highly underrated and can be used in anything from classic creamy French sauces to vibrant spicy curries. Mussels can be purchased live from the store and can be stored in the refrigerator for up to two days. Before cooking, it is important to clean the mussels and discard any with cracked shells. They can then be steamed, grilled, or cooked in a variety of sauces, such as a garlic white wine sauce or broth. The cooking time is typically between 5 to 10 minutes, and the mussels are cooked when their shells have opened.
How to cook live mussels in a garlic white wine broth
| Characteristics | Values |
|---|---|
| Preparation | Before cooking, look over the mussels carefully. The mussels should be tightly closed. Discard any mussels with cracked shells. If you see a mussel that is open, tap it gently against the counter; in a live mussel, this will trigger a reaction to close its shell. If the mussel doesn’t close, it has died and should be discarded. |
| Cooking | Heat oil in a large, heavy pot over medium heat, melt butter. Add garlic and onion, stirring occasionally until the onion is soft and fragrant. Turn the heat to high, add wine and bring to a boil. Simmer for 2 minutes until the harsh alcoholic smell is gone. Stir in tomatoes, add mussels and stir to coat in sauce. Cover, lower heat to medium-high and cook, shaking the pot once or twice. The mussels are cooked when they are open—around 6 to 10 minutes. |
| Serving | Toss with parsley and season to taste with salt and pepper. Be careful with the salt as the mussels are already salty, so taste first. Serve with crusty bread for mopping up the broth. |
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What You'll Learn
- Selecting mussels: Choose mussels that are alive, smell briny, and have tightly closed shells
- Storing mussels: Keep mussels in a damp cloth or paper towel in the refrigerator for up to two days
- Preparing mussels: Before cooking, rinse and scrub the mussels, removing any barnacles and the ['beard']
- Cooking methods: Steam mussels in a broth with wine, garlic, and vegetables, or grill them over charcoal
- Serving suggestions: Serve mussels in a large bowl with crusty bread to soak up the broth
Selecting mussels: Choose mussels that are alive, smell briny, and have tightly closed shells
Selecting the right mussels is crucial for ensuring the quality and safety of your meal. Here are some tips for choosing and inspecting mussels before cooking:
Firstly, it is important to choose mussels that are alive. Live mussels will have tightly closed shells or will close their shells when tapped gently against a counter. If a mussel does not close when tapped, it has died and should be discarded. This is an important step because consuming mussels that have died before cooking can lead to food poisoning.
When selecting mussels, it is also advisable to choose those that smell briny, indicating freshness. The mussels should be free of any strong, unpleasant odours. Additionally, inspect the shells carefully. Choose mussels with intact, undamaged shells, and avoid any with cracked or open shells.
If your mussels are wild, it is recommended to place them in a bowl or container of cold tap water for about 20 minutes before cooking. Mussels are filter feeders and may contain sand or grit from the sea, which you can remove by soaking them. This step is optional for farm-raised or "on-the-rope" mussels.
Before storing your mussels, it is essential to clean them properly. Use a scouring pad or brush to scrub the shells under running water until they are clean and shiny. Remove any fibres, general dirt, or small attached molluscs. The "beard" of the mussel, a fibrous material near its mouth, should also be removed as it is unpleasant to eat.
Lastly, when storing live mussels, it is crucial to provide adequate ventilation. Mussels need to breathe, so avoid sealing them in plastic bags or closed containers. Instead, place them in an open container, such as a bowl or tray, and cover them with a damp cloth or paper towel to retain moisture without restricting their oxygen supply. Store the mussels in the refrigerator, ideally between 1°C and 4°C, and cook them within 2 to 4 days to ensure optimal freshness and flavour.
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Storing mussels: Keep mussels in a damp cloth or paper towel in the refrigerator for up to two days
Storing mussels correctly is essential to ensure they remain fresh and safe to eat. Live mussels should be kept cold, ideally between 32-40°F. It is best to place them in a bowl covered with a damp cloth or paper towel and stored in the refrigerator.
Mussels are living creatures and, as such, require careful handling and storage. They should not be submerged in water, as this can damage them. Instead, a damp cloth or paper towel will help to keep them moist while allowing them to breathe. It is also important to note that live mussels should be cooked and eaten within two days of purchase for the best flavour and texture. If you cannot cook them within this time frame, consider freezing them as a better alternative.
Before storing, it is essential to clean the mussels thoroughly. Rinse them under cold running water for one to two minutes. Fresh mussels should smell like the sea and naturally open and close. However, they may take a few minutes to respond to the rinsing, so be patient. If any mussels have cracked or broken shells or smell bad, discard them before storing the rest, as they may have spoiled.
Additionally, when storing mussels in the refrigerator, it is crucial to ensure proper drainage. As the mussels sit in the container, they produce a small amount of liquid, which should be poured out daily. This prevents the mussels from sitting in water, which can be detrimental to their quality.
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Preparing mussels: Before cooking, rinse and scrub the mussels, removing any barnacles and the ['beard']
Preparing mussels can be intimidating, but it's easier than you think. Before cooking, mussels should be rinsed and scrubbed, and any barnacles and the 'beard' should be removed.
Firstly, carefully look over the mussels. The shells should be tightly closed, shiny, and free of cracks or breakage. If you see an open mussel, tap it gently against the counter; in a live mussel, this will trigger a reaction to close its shell. If the mussel doesn't close, it has died and should be discarded.
Next, rinse the mussels. Place them in a bowl of clean, cold water. Do not pour the mussels into a strainer, as the sand will end up back on top of them. Use a firm brush to brush off any barnacles, or other oceanic attachments, and to remove any additional sand or mud. Rinse the mussels under cool tap water, and set them aside.
Now, you can remove the 'beard'. Most mussels have what is commonly called a 'beard', also known as byssal threads. These are the stringy bits hanging out of the side of the mussels. To remove, hold the mussel in one hand, cover the other hand with a dry towel, and grasp the beard. Give it a sharp yank towards the hinge end of the mussel. If you pull the beard out towards the mussel's opening end, you can tear the mussel, killing it.
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Cooking methods: Steam mussels in a broth with wine, garlic, and vegetables, or grill them over charcoal
Cooking live mussels
Before cooking mussels, carefully inspect them. Discard any with cracked shells or those that don't close when tapped gently against a counter.
Steaming mussels in a broth with wine, garlic, and vegetables
Steaming mussels is a quick and easy way to cook them. To make a broth, you can use a combination of white wine, garlic, and vegetables. Start by melting butter in a large pot over medium heat. Add shallots and garlic and cook until softened. Then, add your choice of broth (chicken, vegetable or seafood stock work well) and wine, and give them a good toss. Cover the pot and let the mussels steam for 6 to 10 minutes. The mussels are cooked when most of the shells are open. Discard any mussels that haven't opened. Finally, add a splash of cream and parsley, and squeeze some fresh lemon juice over the dish. Serve with crusty bread to soak up the delicious broth.
Grilling mussels over charcoal
Grilling mussels is an easy and tasty way to cook them, and it's a beautiful dish to present at the table. It can be done on a charcoal or gas grill. Preheat your grill to a medium-high heat of around 400-475°F (200-240°C). While the grill heats up, prepare your mussels by discarding any that don't close tightly when tapped. Place the mussels on the hot grill and cook, covered, for about 2 to 3 minutes, or until they open. Transfer the mussels to a serving platter and sprinkle with fresh pepper and chopped parsley. Grilled mussels can be served as an appetizer or as part of a larger meal.
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Serving suggestions: Serve mussels in a large bowl with crusty bread to soak up the broth
Mussels are a great dish to serve at a dinner party or as a quick weeknight meal. They are easy to cook, and their broth is perfect for soaking up with crusty bread.
To serve mussels, first, make sure they are cooked properly. The shells should be open, and any mussels with closed shells should be discarded. Then, spoon the mussels into a large bowl and pour in the broth. Sprinkle with chopped parsley and a squeeze of lemon, and serve with crusty bread on the side.
The bread can be toasted or crisped up in the oven before serving. Drizzle thick slices of Italian bread with olive oil and toast them for a couple of minutes on each side. Rub them with fresh garlic and serve them golden and crisp on the outside, but soft and chewy on the inside.
The broth will work its way into the crevices of the mussels, and the bread will soak up the rest, creating a perfect combination. This dish is best enjoyed with your hands, so provide plenty of napkins for your guests!
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Frequently asked questions
Live mussels should smell briny, like the ocean. Avoid mussels with a foul, "fishy" smell. Before cooking, look over the mussels carefully. The mussels should be tightly closed. Discard any mussels with cracked shells. If you see a mussel that is open, tap it gently against the counter; in a live mussel, this will trigger a reaction to close its shell. If the mussel doesn’t close, it has died and should be discarded. Store them in a dry bowl or container covered with a damp tea towel. Never cover with a lid or cling film as they will suffocate.
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, although this isn't essential. Pinch and tug away the stringy thread from the side of the shell known as the 'beard'. Not all mussels have beards, so don't worry if you can't find one. You can then steam the mussels in a broth made with white wine and garlic. It should take 6-10 minutes for the mussels to cook. You'll know they're cooked when most of the shells are open. Discard any mussels that haven't opened.
Mussels are often served with crusty bread, which can be used to soak up any leftover broth. They can also be served with waxy boiled potatoes, or incorporated into a pasta or rice dish.
