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Mussels are a versatile, delicious, and cheap seafood option that can be cooked in a variety of ways. They are easy to prepare and can be steamed, boiled, or sautéed with a variety of ingredients to create a flavourful dish. When buying mussels, it is important to look for those with tightly closed shells that smell fresh and briny, resembling the ocean. They should be stored in a bowl covered with a damp cloth in the refrigerator and consumed within a few days to ensure freshness. Before cooking, mussels should be cleaned and debearded, and any with cracked shells should be discarded. The cooking process involves adding mussels to a pot with a small amount of liquid, such as wine, beer, or broth, and cooking them until they open, typically for 5 to 10 minutes. The cooked mussels can be served with crusty bread to mop up the delicious sauce they create.
| Characteristics | Values |
|---|---|
| How to store mussels | Place the mussels inside a bowl big enough to hold all of them. Cover the bowl with a damp dish towel or paper towel to keep the mussels protected and moist, and store in the fridge. |
| How long can mussels be stored | Mussels are best when enjoyed the same day they're bought, but you can put them in the fridge for a couple of days. |
| How to choose mussels | Look for mussels that have tightly closed shells and that smell fresh and briny like the ocean. |
| How to clean mussels | Rinse the mussels in cold water. If the shell is open, tap on the shell to close before steaming. Check to see if they need to be debearded. Firmly tug out the beard. |
| How to cook mussels | Steam the mussels with a small amount of liquid in a pot with a lid. Mussels are done when the steam comes out from under the lid and the mussels are open. |
| How long to cook mussels | Cooking will take 5 to 8 minutes depending on the strength of heat, how much liquid you use, and the amount of mussels. |
| What to serve with mussels | Crusty bread, lemon wedges, crostini, grilled asparagus, and pesto pasta. |
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What You'll Learn
Selecting and storing mussels
When selecting mussels, it is important to ensure that they are still alive. Mussels spoil rapidly once they have died. Look for mussels with tightly closed shells, or shells that close after you tap on them. They should feel heavy for their size and have wet, shiny shells. They should be kept on ice at the market and smell fresh and briny, like the ocean. Avoid any with cracked shells, as they may have spoiled.
Mussels can be stored in the refrigerator for a few days. Place them in a colander inside a bowl and cover loosely with a damp paper towel or cloth. Remember to change or re-dampen the covering daily, and discard any liquid that collects in the bowl. Mussels should not be stored submerged in water. Before cooking, give them one last smell to ensure they still smell fresh and briny.
If you don't plan on cooking the mussels within a couple of days of buying them, freezing them is a better option. Place the mussels in a heavy-duty freezer bag or container and remove as much air as possible. Mark the date on the bag or container, and use within 3-4 months. Frozen mussels will have a softer texture and may lose some flavour.
To thaw frozen mussels, place them in the refrigerator overnight or in a bowl of cold water for about an hour. Cook and eat within 1-2 days of thawing.
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$23.48
Cleaning mussels
Firstly, inspect your mussels. They should have a fresh, briny smell, reminiscent of the ocean. If they smell unpleasant, they are likely bad. Check that the shells are tightly closed. If a mussel is open, tap it gently on the counter; fresh mussels will react to this and close their shells. If the mussel doesn't close, discard it. If you notice one or two cracked shells, this is not a huge concern, but if the majority of mussels have cracked shells, discard the batch.
Next, place your mussels in a colander or bowl in the sink and run them under cold water. Rinse them to remove any debris or seaweed on their outer shells. Use a firm brush to scrub off any stubborn dirt, barnacles, or other oceanic attachments. If you feel any muddy spots, rub them off under the water.
Mussels often have what is called a "beard"—thin, sticky fibres that emerge from the shell, which the mussel uses to attach to stable surfaces. Most farm-raised mussels will come debearded, but you may find a few leftover beards. To remove, hold the mussel in one hand, grasp the beard with your thumb and forefinger, and pull it downwards towards the hinged-end of the shell.
Before cooking, soak your mussels in fresh water for about 20 minutes. As they breathe, they will filter the water and expel sand, resulting in less salt and sand stored inside their shells. After soaking, remove the mussels from the dirty water and place them in a clean, cold water bowl.
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Cooking mussels in white wine
Mussels are a great, cheap, and quick option for a delicious meal. Here is a simple recipe for cooking mussels in white wine.
Firstly, select the best mussels. Look for mussels with tightly closed shells that smell fresh and briny like the ocean. If you see a mussel that is open, tap it gently against the counter; if it is alive, this will trigger a reaction to close its shell. If the mussel doesn't close, it has died and should be discarded. If you are using fresh, whole mussels, you will need to clean them before cooking. Rinse them in cold water, taking off any dirt, barnacles, and hairy bits (the 'beard'). Give them a good scrub with a firm brush if they are very sandy.
Now, it's time to cook the mussels. Melt butter in a deep pan or pot over medium-high heat. Add garlic and chilli (if using) and cook until fragrant. Pour in the white wine and add a tablespoon or two of lemon juice. Stir together, then bring to a simmer. Taste and season with salt and pepper.
Next, add the mussels to the sauce, cover, and simmer for 5 minutes or until they are all open. Scatter over the parsley, then taste and adjust the seasoning if necessary.
Finally, serve with your choice of side dishes. This dish goes well with crusty bread or fries to dip into the delicious white wine sauce. Enjoy!
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Making a sauce with mussel juices
The mussel juices are obtained from cooking the mussels. When you cook mussels, they release a lot of liquid, which is essentially a free seafood stock. This liquid can be used as a base for your sauce. To collect the juices, carefully remove the cooked mussels from the pot and let the liquid settle for a minute. The grit will settle at the bottom, and you can gently pour out the juices into a measuring cup, leaving the grit behind. If the juices are still gritty, you can filter them using a sieve.
You can also add other ingredients to your sauce for more complex flavours. For example, you can sauté aromatics like butter, garlic, and onion to create a flavour base before adding the wine and tomatoes. White wine adds depth and complexity, while lemon brightens up the sauce and parsley adds a fresh, herbaceous note. Some cream will make the sauce richer, and garlic brings savoury depth. All these flavours combine with the mussel juices to create a delicious sauce.
Finally, pour the sauce over the mussels and serve immediately with crusty bread for dipping. Enjoy the fruits of your labour!
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Serving suggestions
Mussels are incredibly versatile, so once you've learned the basic method of cooking them, you can change the sauce to create many new flavours.
Before cooking, give the mussels a scrub under cold running water. Grab their beards (the hairy stuff usually on the bottom side of the mussel) and give it a tug to remove it; farmed mussels may not have beards. Place all the clean mussels in a bowl and put them back in the fridge while you prepare the sauce. Remember that mussels are very salty, so you probably won't need to add any extra sea salt.
Mussels can be served as a starter or a main course. As a starter, serve about half a pound per person, and as a main, approximately one pound per person.
Mussels are best served straight from the pan or pot, or you can pour them and their broth into a serving bowl. They are often served with crusty bread or French fries, with the bread being used to mop up the broth. You can also serve them cold on the half shell, topped with a little finely minced onion and tomato and a squeeze of lime juice or a little sherry vinegar.
Mussels can be cooked in a variety of liquids, including water, white wine, beer, cider, or fresh lemon juice and butter. You can also add vegetables such as fennel or lemongrass to the base. A spoonful of curry paste or a sprinkle of spices can also be added.
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Frequently asked questions
When buying mussels, look for those with tightly closed shells that smell fresh and briny like the ocean. One or two cracked shells are fine, but if most are open or cracked, they are old or have been poorly handled.
Mussels are best enjoyed the same day they are bought, but you can store them in the fridge for a couple of days. Place the mussels in a bowl, cover with a damp cloth or paper towel, and keep them cold and wet. Remember, mussels need to breathe, so never cover the bowl with plastic.
Rinse the mussels and tap any open shells gently against the counter to trigger a reaction to close them. If they don't close, discard them. Steam the mussels with a small amount of liquid in a pot with a lid for 5-10 minutes. The mussels are cooked when they are open and releasing liquid. Serve with crusty bread to mop up the sauce!
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