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Mussels are a versatile bivalve seafood that can be prepared in many ways, including steaming, boiling, roasting, and smoking. They are enjoyed globally, from Belgium to Brazil, and are often served with a variety of side dishes and flavours. A popular pairing is French fries, as seen in the classic Belgian dish 'Moules Frites', which consists of steamed mussels, French fries, and Dijon mayonnaise. Other side dishes that complement mussels include saffron rice, crusty bread, and salads such as tomato and onion or green salad with balsamic vinegar dressing. When creating a sauce for mussels, bread is an excellent pairing to soak up the flavours. Additionally, mussels can be steamed with white wine and butter or cooked with ginger, garlic, and herbs to enhance their flavour.
| Characteristics | Values |
|---|---|
| Type of Dish | Appetizer, Salad, Side Dish, Main Course |
| Cuisine | Belgian, Italian, Spanish, French |
| Ingredients | Saffron Rice, French Fries, Baguette, Spinach, Kale, Chard, Shallots, Tomato, Onion, Basil, Parsley, Linguine, Clams, White Wine, Butter, Lemon, Lettuce, Panko Breadcrumbs, Olive Oil, Garlic, Fennel, Orange Zest, Cavatelli, Ginger, Chiles, Cilantro, Coconut Milk, Lime Juice, Dijon Mayonnaise, Arborio Rice, Shrimp, Cockles, Chicken, Chorizo |
| Preparation | Steaming, Boiling, Smoking, Roasting, Barbecuing |
| Wine Pairing | Sauvignon Blanc, Muscadet, White Wine |
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Saffron rice
Saffron is a great pairing with mussels, as the pungent, earthy spice complements the maritime, briny flavour of the mussels. Saffron is also the most expensive spice on the market, so it's a great way to make an "expensive" dish of seafood without spending a lot of money.
Heat some olive oil in a large pot over medium heat. Add chopped onion and garlic and cook until soft, about 5 minutes. Then, add the chorizo and cook until browned, about another 5 minutes. Stir in the rice and cook, stirring, for 2 minutes. At this point, add the reserved mussel liquid, white wine, water, saffron, and 2 teaspoons of salt. Bring the mixture to a boil, then reduce to a simmer, cover, and cook until the liquid has been absorbed and the rice is tender, about 17 minutes.
Once the rice is cooked to your liking, gently stir in the lemon rind, sweet potatoes, and additional salt to taste. Divide the mixture among 8 plates and top each plate with mussels. Serve immediately.
Another option is to make a saffron risotto with smoked mussels. This dish involves a similar process of simmering rice in a broth until tender, but instead of white wine and water, you use a combination of stock and smoked mussel tins. This creates a smoky flavour that pairs well with the saffron and mussels.
When serving mussels with saffron rice, it is also recommended to have a crusty baguette on the side to sop up the juicy broth. You could also serve a light quinoa salad or a vibrant green curry on the side if you're feeling adventurous.
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French fries
Moules-frites typically consist of steamed mussels and French fries served separately to avoid the fries becoming soggy. The mussels are often cooked in white wine, butter, and shallots, and sometimes also with garlic and parsley. The fries can be store-bought or made from scratch, and they are usually cooked in the oven.
In Belgium, bintje potatoes are generally preferred for making the fries due to their high starch content. These potatoes are typically double-fried to create a crisp exterior and moist interior.
When serving moules-frites, it is common to provide a dipping sauce for the fries. One popular option is a Dijon mayonnaise made by whisking together mayonnaise and Dijon mustard. Another option is to simply serve the fries with the sauce from the mussels, such as a marinière sauce or a lemon-mustard sauce.
In terms of drink pairings, an abbey lager or a dry white wine are good choices to accompany moules-frites. Red wine is generally avoided due to its tannins, which can interfere with the flavour of the mussels.
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Crusty bread
A French baguette is a popular choice, and some suggest warming it in the oven first, perhaps with some butter melted on top. Others prefer their baguette toasted, with garlic butter, or even with cheese melted on top. You could also add some herbs to the butter, such as parsley, basil, sage, and pepper, to create a more complex flavour to complement the garlic mussels.
If you're looking for a more substantial meal, you could try serving your mussels with fettuccine or linguine. Cook the pasta until it's almost al dente, then add it to the mussels and sauce, shaking and tossing to finish cooking and allowing the noodles to absorb the sauce. You can then serve this with a side of crusty garlic bread.
For a more elegant dish, you could try a soup. A creamy, fragrant soup made with fresh cavatelli (a pasta that resembles gnocchi or tiny hot dog buns) pairs well with mussels. You could also try a soup with garlic, fennel, tomatoes, and orange zest for a Provençal feeling.
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Salads (tomato and onion, or green)
Salads are a great side dish to serve with mussels. Here are some ideas for tomato and onion, and green salads:
Tomato and Onion Salad
A simple yet refreshing salad with just four ingredients: tomatoes, onions, coriander, and salt. To prepare, chop the tomatoes into eighths and add them to a bowl. Finely dice the onion and add it to the bowl along with the chopped coriander and a pinch of salt. Mix everything together and it's ready to serve! You can also make it a day ahead of time, but the tomatoes will release some liquid and the coriander will wilt slightly. For a twist, you can replace the coriander with fresh mint or do half mint and half coriander. You can also add fresh parsley and use red or spring onions instead of brown onions.
For a Sicilian-style tomato and onion salad, add a touch of vinegar for a tangy bite. You can also marinate the salad for at least an hour before serving. Serve with Italian bread, provolone cheese, and hard salami or other Italian meats.
Green Salad
A green salad is a versatile side dish that can be served with almost anything. It is simple to make and packed with flavour and texture. For the base, use lettuce with soft leaves and crisp stems, such as Boston or Bibb butter lettuces, or tender leaf or romaine lettuce. Pull the lettuce leaves apart, wash and dry them, then add your desired toppings.
Some topping ideas include cucumbers, avocado, shaved Parmesan cheese, and roasted nuts like almonds, pumpkin seeds, or sunflower seeds. You can also add different types of cheese, such as goat or blue cheese. For a more substantial salad, add boiled eggs, chicken, or tuna. Don't forget to finish it off with a dressing! A basic lemon vinaigrette can be made by whisking together lemon juice, olive oil, salt, and pepper. You can also experiment with different dressings like green goddess, tahini, honey mustard, Italian, or Greek salad dressing.
Whether you choose a tomato and onion salad or a green salad, both are excellent choices to pair with mussels and can be easily customized to your taste.
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Ginger
Several studies have investigated the effects of ginger supplementation on muscle recovery and performance. In one study, participants who consumed 2 grams of raw or heated ginger for 11 consecutive days experienced reduced muscle pain after performing eccentric exercises. Another study found that college student-athletes who took 2.2 g/day of ginger root supplementation for five days had reduced soreness after a 20 to 22-mile training run compared to those on a placebo.
While the findings on the effects of ginger on muscle recovery are promising, more robust and larger-scale human clinical trials are needed to confirm these results. It is also important to note that ginger may not be beneficial for athletes who rely on flexibility, such as gymnasts, as it may impair post-exercise recovery in certain cases.
Overall, ginger may be a useful supplement for individuals looking to support muscle recovery and reduce exercise-induced muscle pain, especially when combined with a well-balanced diet that includes adequate protein, carbohydrates, and healthy fats.
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Frequently asked questions
French fries, crusty bread, saffron rice, and salad are some side dishes that go well with mussels.
Mussels go well with tomato sauce, garlic butter, and a creamy, spicy, slightly tart mixture made with garlic, ginger, chiles, coconut milk, and lime juice.
Mussels can be steamed, smoked, boiled, barbecued, or roasted.
Muscadet, a coastal wine, is a great match for mussels. Mussels cooked in wine also go well with floral northern Italian white wine.
