Mussels are a seafood delicacy that many people enjoy and are eager to order whenever they find them on a menu. They can be prepared in a variety of ways—steamed, baked, grilled, or garnished with fancy sauces. Some people prefer them plain and simple, while others enjoy more elaborate mussel recipes.
Many fans of this shellfish also enjoy preparing them at home, though some aren’t quite sure how to choose mussels or how to prepare them for consumption. Once you learn a few simple steps, however, you can enjoy mussels both at home and when dining out.
Mussels are a simple mollusk. They live in the sea, attached by their ‘beard’ to whatever they’re growing upon. They feed entirely on plankton and spit seawater in and out all day long, which is how they filter their food and nutrients.
In Europe, mussels have been cultivated for nearly a millennium, and history shows that these mollusks have been a food source for tens of thousands of years. Mussels are an excellent source of B and C vitamins, amino acids, Omega-3 fatty acids, and important minerals including iron, manganese, phosphorus, potassium, selenium, and zinc. They are also naturally low in sodium and saturated fats.
How to Buy and Prepare Mussels
Buying Mussels
Mussels do tend to get some negative press because consuming a ‘bad’ one can make you very sick for a day or so. That’s why it’s necessary to follow some simple rules when choosing mussels for at-home consumption.
- Consider carefully where you will buy your mussels. If a supermarket is your first choice, walk around the seafood department first. Does it smell fishy? If so, you may want to reconsider. Good fish doesn’t smell. It may be better to go to a fishmonger at a farmer’s market or a similar establishment, as their inventory tends to turn over more quickly. If you have favorite restaurants that serve mussels, ask them where they buy their mussels.
- Uncooked mussels are ALWAYS sold live. They should be unbroken (throw away the broken ones), shiny, and most importantly, closed. If you see one that is slightly open, tap on it. If it closes promptly, it’s safe to eat. If it doesn’t close, discard it—it’s dead. Again, if they smell bad, they probably are bad, so be sure to take a whiff before taking them home.
- Mussels bought at a market or fishmonger have already been purged of sand, so it’s okay to put them in clean, fresh water when you get home. If you’ve harvested them yourself, soak them in saltwater (1 cup salt to 3 cups water). Some chefs suggest adding a handful of cornmeal, which will clean the stomach and help purge the sand.
Cleaning, Storing, and Preparation for Cooking
Proper cleaning and storing of mussels will help you avoid any situations that might lead to intestinal problems. Just follow these simple steps for trouble-free cleaning of these mollusks.
- If you are using farmed mussels, such as those from the grocery store or fishmonger, rinse them under cold water several times. If you see any grit on the outside, scrub them with a stiff brush. Wild mussels will need to be scrubbed thoroughly to remove sand and barnacles, and the beard will also need to be removed. Do this by pulling on it or cutting it off with a sharp knife. Wild mussels can be rinsed in tap water, but do not leave them sitting in this water.
- If you aren’t going to cook the mussels immediately, store them properly. After cleaning, place them in a bowl and cover them with a damp towel. They can be refrigerated for 2 to 3 days, though it’s always best to cook them as soon as possible after purchase.
- If you want to shuck them before cooking, after rinsing or cleaning them, hold the mussel over a bowl and insert a clam knife (or another type of non-sharp knife) between the top and bottom shell to cut the hinge. Liquid will pour out into the bowl. Open the shell completely and slide the knife between the mussel and the shell to detach it. The mussel is now ready to be cooked. If you’re not cooking shucked mussels immediately, store them in the refrigerator in a covered bowl of water or their own liquid for up to 2 days.
- Mussels to be cooked in their shells just need to be cleaned thoroughly and should not be opened before cooking.
Cooking Mussels
There are many ways to prepare mussels, but most restaurants serve them in the shell, and diners are expected to do the shucking themselves. Sometimes, they cook them and then remove the meat for use in specific recipes. Here are some simple ways to cook mussels at home:
- Steaming: This is the most common way to prepare mussels. Place about 1 cup of broth (water, white wine, or both) per pound of mussels in a large saucepan. Add the mussels, cover the pan, and bring it to a boil. When steam is released from under the lid, reduce the heat and simmer. The mussels should begin to open after about 5 to 7 minutes. If possible, remove each one as it opens to ensure great flavor and exact doneness. Serve in the shells with the strained broth poured over them. Discard any unopened mussels.
- Grilling or Baking: Steam the mussels and discard any unopened ones. Open the shells completely and throw away the empty side. Place the side with the meat on a baking pan and drizzle with olive oil, seasonings, and breadcrumbs. Bake at 350°F until golden brown on top, usually about 10 minutes or less.
- Any uneaten cooked mussels can be placed in a freezer bag or airtight container and stored for up to 3 months. Remove the shells before storing. If you want to eat cooked mussels a day or two later, refrigerate them but be sure to remove the shells, cover them with their own liquid, and store them in an airtight container. If not eaten within 2 days, discard them.
