A Guide to Cooking Mussels

Recipe creator and food photographer Kristen Stevens from The Endless Meal makes mussel cooking approachable and fun.

Mussels might seem intimidating if you’ve never cooked them, but trust me—they’re incredibly easy! Plus, they’re highly adaptable, so once you master the basic cooking technique, you can switch up the sauce and experiment with countless new flavors.

Essential Tips for Cooking Perfect Mussels

• Always buy your mussels fresh; frozen mussels have a mealy texture. Make sure the mussel shells are firmly closed. If they are open a little give them a firm tap against the side of the sink or the counter. If they close you can eat them. If not discard them.
• If you can, inspect each mussel before you buy it and don't buy any that have cracked shells.
• If you live more than a few minutes away from your fishmonger ask them for a bag of ice to put next to your mussels in your shopping bag. This will help keep them fresh on the trip home.
• Before cooking, you'll want to 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. Put 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 have a lot of liquid inside of them, so even if your recipe doesn't have much liquid to begin with, once the mussels cook and open up they will release their liquid into the pot and there will be lots of broth.

Rich and Creamy French Mussels

Cooking Time: 15 minutes

Serves: 4 as a main dish or 6 as an appetizer

Ingredients List

• 2 lb. fresh mussels, scrubbed and beards removed
• 1 tablespoon butter
• 2 shallots, thinly sliced
• 1 garlic clove, very finely minced
• ½ cup dry white wine
• ¼ cup heavy cream
• Fresh cracked pepper, to taste
• 2 tablespoons chopped parsley

Instructions

1. Thoroughly scrub the mussels under cold running water and remove the beards. Set them aside in the fridge while you prepare the sauce.

2. Heat a medium-sized pot over medium-high heat. Add the butter and once melted, toss in the shallots. Sauté for about 3 minutes, then add the garlic and cook for another 30 seconds.

3. Pour in the white wine and bring the mixture to a boil.

4. Add all the mussels to the pot at once and give them a quick stir. Cover with the lid and let them cook for about 3 minutes.

5. Stir the mussels, removing any that have fully opened, and transfer them to a serving dish. Continue removing the mussels as they open.

6. Throw away any mussels that remain tightly closed after 6 minutes of cooking.

7. Take the pot off the heat, then stir in the heavy cream, freshly cracked pepper, and chopped parsley. Drizzle the cooking liquid over the mussels in the serving dish and serve right away.

Mussels pair wonderfully with a side of crusty bread and a couple of spoons to scoop up all that flavorful broth.

These New England-style mussels are simmered in a white wine broth and finished with a rich garlic butter. "The best New England-style mussels you'll ever taste," says I Sea Food and Eat It. "Serve with thin slices of garlic French bread toast."

Can You Make Mussels Ahead of Time?

Mussels should be served right after cooking, but I've picked up a few tricks to make it easier when you're serving them to guests:

• The mussels can be scrubbed an hour before you serve them. Keep them in your fridge until right before you are going to cook them. Before cooking, check them again to make sure none have opened and won't close after a few taps; discard any that won't close. Do expect to throw away a few.
• The broth or cooking liquid you are going to cook your mussels in can be made a few hours ahead of time and left in the pot at room temperature or refrigerated. Bring it to a boil before adding the mussels.

Variations on the Classic Recipe:

French-Style Mussels

Prepare the mussels as described, but skip the cream at the end of cooking for a lighter version.

Chipotle-Infused Mussels

Sauté some shallots in butter, then add garlic, pureed chipotle peppers in adobo sauce, and a few drops of liquid smoke. For extra depth, try adding a bit of maple syrup and/or a splash of soy sauce. Pour in some wine, and continue cooking the mussels as instructed. Once done, finish the sauce with a splash of cream.

Italian-Style Mussels

Sauté shallots in olive oil, then add garlic and chopped tomatoes to the pot. Pour in the wine and follow the mussel cooking process as usual. After cooking, stir in some freshly chopped basil for a burst of flavor.

Beer and Bacon Mussels

Chop a handful of bacon and cook it in the pot until nearly crispy. Drain off most of the fat, then add finely chopped onion. Cook the onion until it softens and the bacon crisps up. Pour in some beer and bring it to a boil. Proceed with cooking the mussels as described earlier. If desired, you can finish the sauce with a splash of cream.

Other Ways to Prepare Mussels:

• Thai Steamed Mussels
• Mussels in Curry Cream Sauce
• Saffron Mussel Bisque
• Mussels Vinaigrette
• More Mussels Recipes