Mussels are an excellent item to master since they provide the luxury of seafood at a fraction of the cost of clams or scallops. They are bivalve shellfish, which means they have a hinged shell that opens in the same way oysters, scallops, and clams do.
Mussels can be found all over the globe and pair nicely with a wide range of ingredients, from creamy French sauces to fiery spicy curries. Mussels, like other shellfish, must be eaten very fresh and need some cleaning and preparation before cooking.
Mussels: Choosing and Purchasing
You may purchase mussels that have already been cooked and vacuum-packed in a sauce, or you can buy mussels that have already been cooked and frozen. Fresh mussels are what we're talking about.
Mussels must be alive in order to maintain their freshness, and their shells must be closed to achieve this. When tapped or pressed, any that are open should shut. If plenty is open while looking at a large batch of fish at the fishmongers, don't purchase them.
Other freshness indicators include:
- They should have a lovely marine scent; avoid ones that have a fishy odor.
- If you have the option, pick smaller mussels over bigger mussels since they are sweeter and more succulent.
- If you're serving mussels with other shellfish or pasta, a big handful or two per person should be enough. If the primary ingredient is mussels, such as in a bowl of steamed mussels, you'll need roughly 500g per person.
Mussels: storing and preparing
You should prepare and boil the mussels as soon as possible after purchasing them, although they will keep overnight and for up to a day if they are still fresh. Keep them in a dry dish or container with a moist tea towel covering them. They will suffocate if you cover them with a lid or clingfilm.
To prepare the mussels for cooking, follow these steps:
- Rinse them under cold running water and throw them about in your hands to allow those that have opened to shut.
- If you like, scrub away any barnacles, but it's not necessary.
- Pinch and pull the stringy thread from the 'beard' on the side of the shell one by one. Don't panic if you can't locate one since not all muscles have beards.
- Give the mussels a squeeze if they're open, and discard any that stay open or have a cracked shell.
It's better to store the mussels first, then prepare them before cooking, rather than preparing and storing them ready to cook.
The best way to steam mussels
- 1kg of prepared mussels
- A small glass of white wine
- 1 large shallot or small onion, finely chopped
- Small bunch of parsley, chopped
- Place the mussels in a big pan with a secure cover. The pan should only be half-filled.
- Pour in the wine and the shallots that have been chopped.
- Preheat the pan over high heat and cover the lid securely.
- Cook the mussels for 3-4 minutes, stirring the pan occasionally, after the pan begins to steam.
- When the shells have opened, they are ready to eat.
- Take the pan off the heat and add the chopped parsley.
- Pour the pan juices over them and spoon them into hot dishes.
Can you consume mussels that haven't been opened?
Previously, the advice was to discard any mussels that had not opened after boiling since they were bad. This is not the case; any mussel that can be opened easily is safe to eat. If the mussel is really tightly closed, it will probably still be raw and unpleasant to eat — all this opening is hard work, so if you have lots to eat and one or two are still closed, there's no harm in abandoning them and going on to the next.
Best mussel recipes
1. Steamed mussels with cider and bacon
This simple one-pot meal adds a great British spin to a French classic. Substitute a zesty cider for the wine in this surprisingly simple recipe. It has a silky smooth texture thanks to a dollop of crème fraîche in the recipe. To soak up the sauce, serve with toasted bread.
2. Goan mussels
Our Goan mussels demonstrate how well this wonderful mollusk pairs with warming spices. This fragrant and fast curry is perfect for a family meal. It's also versatile; try substituting clams for the prawns in the coconut milk.
3. Fish stew from Normandy
Please pass the bread! Our Normandy fish stew is thickened with mussels, which lend a depth of flavor to this creamy bowl of comfort food. For a simple meal, serve with waxy cooked potatoes. There's no need to be stressed in the kitchen since it just takes 10 minutes to make.
4. Mussels & crème fraîche tagliatelle
This simple tagliatelle dish demonstrates how wonderfully fish and pasta complement each other. A sizzling dish of delicious seafood flavors is just two steps away. A creamy, garlicky sauce with a few fresh herbs is hard to surpass.
5. Chorizo mussels with beans and cavolo nero
For a great supper for two, combine mussels with robust Spanish flavors. In only 25 minutes, you can offer a wonderful blend of spicy chorizo and mellow cannellini beans.
