Steaming Mussels: A Quick, Easy, And Delicious Guide

Steamed mussels are a versatile, flavourful, and elegant dish that can be served as a meal with pasta and a side salad or as an appetizer with fresh or crusty bread. Preparing steamed mussels is easy and quick, and the recipe can be modified to experiment with different flavours. The key ingredients are mussels, white wine, and broth, while additional ingredients like garlic, shallots, and butter can be added for extra flavour. The cooking process involves rinsing and cleaning the mussels, sautéing the mussels with the ingredients, and steaming them until they open, which takes around 5 to 10 minutes. Steamed mussels make for a delightful and indulgent treat, perfect for special gatherings or dinner parties.

Cleaning mussels

Unwrap and Store:

When you get home, unwrap the mussels and place them in a cool area where they can breathe. Farm-raised mussels are usually quite clean, but wild mussels may need more attention.

Check for Damage and Open Shells:

Inspect each mussel and discard any with cracked, broken, or damaged shells. Mussels should have shiny, tightly closed shells. If you find any open mussels, tap them lightly or squeeze the shell; fresh mussels should slowly close themselves. If a mussel doesn't close, it's dead and should be discarded.

Soak in Fresh Water:

Before cooking, place the mussels in a bowl of fresh water for about 20 minutes. As they breathe, they will filter the water and expel sand, reducing the amount of sand stored inside their shells.

Debeard:

Most mussels have a "beard," also known as byssal or byssus threads. These are fibrous strands that emerge from the shell and can be tough to chew. To remove, hold the mussel in one hand, cover the other hand with a dry towel, grasp the beard, and yank it towards the hinge end of the shell. This won't harm the mussel, but pulling towards the opening end can tear and kill it.

Transfer to Clean Water:

After soaking, transfer the mussels to a clean bowl of cold water. Avoid pouring them into a strainer, as the sand will sink to the bottom of the bowl, and you don't want to pour it back over the mussels.

Scrub and Rinse:

Use a firm brush to remove any remaining sand, barnacles, or other oceanic attachments. Then, rinse the mussels under cool tap water. Farm-raised mussels may only need a quick rinse to remove any debris or seaweed, but wild mussels might require a more thorough scrub.

Dry and Store:

Dry the mussels with a towel before cooking. If you don't plan to cook them immediately, store them in the refrigerator under a cool, damp kitchen towel. Don't store mussels in water, as this can kill them.

Remember, mussels are alive, so it's essential to handle them with care and not stress them unnecessarily. With these steps, your mussels will be ready for steaming, and you'll be well on your way to a delicious meal!

Preparing mussels for cooking

Firstly, it is important to remember that mussels are alive when purchased, so proper storage is essential. When you get home, remove the mussels from any airtight packaging, such as plastic bags, and place them in a colander or bowl. Cover the container with a damp cloth or paper towel, and store them in the refrigerator. Do not store mussels in water, as this can kill them. Check on them daily and keep the cloth or towel damp to prevent drying out. Mussels can last 2-3 days in the refrigerator when stored properly.

Before cooking, inspect your mussels carefully. Look for any cracked or chipped shells and discard them. Tap lightly on the counter any mussels that are open; if they do not close again, discard them. This is an important food safety step, as mussels that do not close are no longer alive and should not be consumed.

The next step is to "debeard" the mussels. Most mussels have a beard, which is a bundle of fibres or a fibrous brown string emerging from the shell. To remove the beard, hold the mussel in one hand and use your other hand to pull the fibres out and away from the mussel with a gentle wiggling motion. While this step is not necessary, it is preferable as the beard is not pleasant to eat.

Finally, clean your mussels by scrubbing them with a firm brush to remove any sand, dirt, or barnacles that may be present. Rinse the cleaned mussels under cold running water to ensure they are ready for cooking.

By following these steps, you will have well-prepared mussels that are ready to be steamed or cooked in your preferred style.

Steaming mussels

Purchasing and Storing Mussels

When buying mussels, look for those with tightly closed shells that smell fresh and briny. A few cracked shells are not a concern, but if most of the mussels are open or cracked, they are likely old or have been poorly handled.

Mussels are living creatures, so they need to breathe when stored. Place them in a bowl, cover with a damp cloth or paper towel, and store in the refrigerator. Do not store them in an airtight container or in water, as this will kill them.

Preparing Mussels for Cooking

Before cooking, check over the mussels and discard any with cracked shells. If a mussel is open, tap it gently against the counter; if it is still alive, it will react and close its shell.

Most mussels have a 'beard'—a group of short, brown fibres emerging from the shell. To remove it, hold the mussel in one hand and pull the fibres out and away from the shell with your other hand. It can be tricky, but it will come out with a good wiggle.

Use a firm brush to scrub the mussels and remove any excess dirt or barnacles, then rinse them under cold water.

This basic recipe is delicious on its own but can also be adapted in many ways. As long as you have some sort of liquid to steam the mussels, you can experiment with different flavours.

• Warm some butter or olive oil in a large pot over medium-high heat.
• Add minced shallots and garlic and sauté until the shallots are translucent and the garlic is fragrant.
• Pour in the mussels, followed by chicken or vegetable broth and white wine.
• Cover the pot and cook for 5 minutes, shaking the pan once or twice to distribute the mussels.
• After 5 minutes, remove the lid and check the mussels. If they have opened, they are ready to eat. If not, cover and cook for another 1-2 minutes.
• Finally, serve the mussels straight from the pan or pour them into a serving bowl. Sprinkle with chopped parsley and a squeeze of lemon, and serve with crusty bread.

Tips

• Unopened shells can be removed before serving.
• Do not overcook mussels, as they will become tough and rubbery.
• Mussels that do not open after cooking should be discarded.

Serving steamed mussels

Steamed mussels are a delicious and easy-to-make meal, perfect for a quick weeknight dinner or a fancy dinner party. Here is a guide on how to serve steamed mussels:

Preparing the Mussels:

Firstly, you will need to clean and prepare the mussels before cooking. Look for mussels with tightly closed shells and a fresh, briny scent. It is okay to have one or two cracked shells, but if most of the mussels are open or cracked, choose a different batch.

When you get your mussels home, remove them from any airtight packaging and store them in a colander set over a large bowl. Cover the mussels with a damp dish towel or paper towel and keep them in the refrigerator. Check on them daily, ensuring they don't dry out or sit in water.

Before cooking, sort through the mussels again. Discard any with cracked shells. Tap any open mussels gently on the counter; fresh mussels should react and close their shells. If a mussel doesn't close, discard it. Most mussels have a "beard," fibrous brown strings emerging from the shell. Grip these and tug gently from side to side to remove them.

Finally, give the mussels a good rinse under cold running water, using a brush to remove any excess dirt or barnacles.

Cooking the Mussels:

Steaming mussels is a quick and easy process. You will need a large pot with a lid for cooking. Start by heating some olive oil or butter over medium to medium-high heat. Add some minced shallots and garlic and sauté until fragrant and translucent.

Next, add the mussels to the pot and give them a good toss. Pour in your choice of liquid—this could be broth, white wine, beer, cider, or a combination. Cover the pot and steam the mussels for 5-10 minutes. Give the pot a shake once or twice during cooking to distribute the ingredients.

After 5 minutes, check on the mussels. Most of the shells should be open by now. If not, cover and cook for a further 1-2 minutes. Once the mussels have opened, they are ready to eat. Discard any mussels that remain closed.

Serving the Mussels:

Steamed mussels make a delicious and elegant dish, perfect for serving to guests. Serve the mussels straight from the pot, or transfer them to a large serving bowl. Be sure to include the broth, as this is full of flavour and adds to the dish.

Mussels go well with crusty bread, such as a baguette or ciabatta, for dipping into the broth. You could also serve them with pasta or rice. For a fancier presentation, provide a separate bowl for the empty shells.

Some recipes suggest adding a squeeze of lemon juice, chopped parsley, or a splash of cream to the mussels before serving. You can also experiment with different spices and vegetables to create your own unique flavour combinations.

Enjoy your steamed mussels!

Storing mussels

Storing Live Mussels

Live mussels should be stored in the refrigerator and can last for 2 to 4 days. Here are the steps to store them correctly:

• Remove the mussels from the plastic bag: Take the mussels out of the bag or container they came in and place them in a bowl, tray, or other open container. You can keep them loose or in a mesh bag.
• Use a bowl or unsealed container: Place the mussels in a bowl or unsealed container. Do not use a closed container or a sealed plastic bag as mussels need to breathe and stay fresh.
• Cover with a damp cloth: Cover the container with a clean, damp cloth or paper towel. This helps the mussels retain moisture while still allowing them to breathe. Do not add water directly to the container as it can kill the mussels.
• Store in the refrigerator: Place the covered container in the refrigerator, preferably on the bottom shelf, which is usually the coldest area. The optimal temperature for storing mussels is between 32 to 40° F (0-4° C).
• Drain daily: Mussels release water naturally, so make sure to drain any excess water from the container daily. Also, check the mussels daily and remove any damaged or spoiled ones.
• Cook within 2 days: For the best taste and texture, cook and eat the mussels within 1 to 2 days of purchasing. If you can't cook them right away, they can be stored in the refrigerator for up to 4 days.

Storing Cooked Mussels

Cooked mussels can be stored in the refrigerator for 1 to 4 days or frozen for up to 4 months. Here are the steps to store them:

• Remove mussels from shells: Once the cooked mussels have cooled down, remove them from their shells.
• Place in a freezer-friendly container: Put the mussels in an airtight container or a plastic freezer bag. Spread them out so that the cooking broth can cover them.
• Cover with broth: Pour enough broth over the mussels to completely cover them. This helps preserve their flavor.
• Store in the refrigerator or freezer: You can store the covered mussels in the refrigerator for up to 1 day or freeze them for up to 4 months. If freezing, mark the date on the container or bag.

Frequently asked questions