How to Cook Mussels?

Answer 1

Mussels are mollusks related to clams. They are easy to come by and when cooked by steaming, grilling, baking or frying, are absolutely delicious.

Choosing and Preparing Mussels

When shopping, choose live mussels from the fish counter that have a fresh smell - not fishy or old - and have tightly closed shells. If slightly open, tap the shell; it should close quickly. Before cooking, scrub the mussels, removing the 'beard' on the shells; rinse thoroughly. Discard any that don't close or have broken shells.

Cooking Mussels

Steaming mussels is the most popular way of cooking them. It's not necessary to use a lot of liquid when cooking; the mussels give off a lot of liquid (called 'nectar') as they cook. A simple recipe is below. Serve with a dense, crusty bread to soak up the sauce.

Steamed Mussels

(Serves two)

2 lbs live mussels

2 cloves garlic, chopped

1 medium onion, finely chopped

1 cup white wine

½ cup chopped fresh parsley

¼ cup butter

¼ cup heavy cream

Salt and pepper, to taste

Have your cleaned and rinsed mussels in a bowl nearby. Melt the butter on medium heat in a saucepan large enough for the mussels. Add the onion and garlic, cooking until soft - about three minutes. Pour in the white wine and raise the heat to medium-high. Bring the mixture to a boil. Add the mussels and cover the saucepan with a lid. Cook just until the shells open - about 3-4 minutes. Remove the mussels to a serving bowl, leaving the sauce in the pan.

Removing the mussels from the pan one-by-one as they open will help to avoid overcooking. Discard any that remain shut after cooking.

Reduce heat and simmer the remaining liquid down to about half volume. Add the cream and parsley, stirring frequently. Add salt and pepper to taste. Pour over the cooked mussels. Serve immediately.

Do not overcook the mussels. Overcooked mussels will be rubbery in texture and tough to eat.

Cooked mussels can be added to salads, pasta or in soups, stews or chowders. Leftover mussels should be refrigerated immediately with the nectar and sealed tightly to avoid drying out. Cooked mussels can be frozen for up to three months. Remove the shells and freeze with the nectar in an airtight container or freezer bag.