A Beginner’s Guide to Mussels Recipes
Mussels have a slight sweet, mushroom-like undertone and have a mild “ocean” flavour. They have a sensitive and slightly chewy feel when cooked properly; they’re harder than scallops but softer than clams. This fish recipe is ideal for dinner parties and weekend treats plus ideal for the winter too.
Mussels with Garlic and Tomatoes
Two tablespoons butterOne chopped onionThree garlic cloves, mincedOne can diced tomatoes (15 oz.)A half-cup of dry white wineTwo tbsp. parsley, with a bit of extra for garnishSalt (kosher)Black pepper, freshly groundTwo-pound mussels, debearded and cleanedFor serving, grilled bread
Melt butter in a saucepan over medium-low heat. Five minutes later, add the onion and sauté until aromatic and tender, then add the garlic and simmer for another minute until fragrant.Stir in the diced tomatoes, wine, and parsley until everything is well mixed.
Salt & pepper to taste.Add the mussels and cook until the shells have opened. (Any shells that aren’t open should be discarded.)Serve with grilled bread and extra parsley on top.
Mussels steamed in a white wine broth
What’s the best way to cook mussels? In this simple steamed mussels dish, we cook mussels in a tasty broth made with white wine, garlic, and shallots. It’s simple, quick, and delicious.
Steamed mussels are simple to prepare at home. The perfect broth is made with shallots, garlic, and white wine. The broth becomes trapped inside the mussels’ shells as they steam. It’s delicious, and the remaining broth is great for sopping up with some nice bread. Mussels should be purchased from a reputable seafood counter. The low cost of mussels is appealing.
What you need to know about mussels
Remember that mussels are living when you buy them. So take them off any ice as soon as you arrive home from the store, unwrap them, and place them in the refrigerator covered with a moist cloth. They don’t dry out because of the moist towel.
Take a look at the mussels. Discard any mussels that have been broken or chipped. If any are still open, tap them on the counter quickly to see if they close. If they don’t close, toss them out.
Take off your beard. The fibres that sprout from the mussel shell form a beard on the majority of mussels. It’s preferable to get rid of this. Hold a mussel in one hand with a dry towel to remove it. With your other hand, pull the beard out and away from the mussel. It can be challenging to remove at times.
Make sure the mussels are clean
They should be cleaned. Remove any excess sand or barnacles with a hard brush. After cleaning the mussels, rinse them under cold water before cooking them. Before serving, double-check everything. If any of the mussels have not opened after steaming, discard them.
Mussels, 2 pounds, cleaned
One tablespoon unsalted butter
Two finely sliced tiny shallots
Two finely chopped garlic cloves
One cup (236 mL) low-sodium chicken stock (recipe can be found here)
1/2 cup dry white wine (118 mL)
Splatter with thick cream
1/4 cup fresh parsley, roughly chopped
Salt and black pepper, freshly ground
For serving, lemon wedges
One warmed baguette for serving
In a big pot with a cover, melt butter over medium heat. Stir in the shallot and garlic when the butter starts to boil—Cook for 5 minutes, or until softened.
Toss in the chicken stock, white wine, and mussels, then serve. Cook, covered, for 6 to 10 minutes, until all of the mussels have opened. Discard any mussels that do not open.
Stir in the cream and parsley after removing the pot from the heat. Taste the broth and season with salt, pepper, or additional cream to taste.
Serve with lemon wedges and plenty of warmed bread to sop up the soup in large bowls.