Economical, efficient, & easy
Mussels are among the cheapest, most sustainable, and foolproof seafood items to cook at home. Here’s how you do it:
- After cleaning, & them with aromatics of your choice until opened (3-5 mins).
- Serve with crusty or toasted bread.
That’s it. The mussels tell you when they are done, and after opening, they release their oceanic liquor which seasons the broth for you.
Flavoring options
Mussels are great for playing with aroma profiles. You can mix it up every time:
Aromatics & spices: Before adding the mussels and steaming liquid, aromatics and/or some spices to create a flavor base. Classic options are alliums, fennel, chilis, smoked paprika, or saffron.
- Some people even throw in chorizo or other flavored sausages for a boost of color and flavor.
Cooking liquid: Try white wine, beer, champagne, or any lighter broth. At the end of cooking, some people add a splash of cream.
Garnishes: Finish the mussels with a fresh handful of minced herbs, a squeeze of citrus, or a knob of butter to enrich the sauce.
First time managing mussels?
Storage: Keep them on ice in the fridge, in an open bag (so they don’t suffocate) until ready to cook, ideally within a couple of days of purchasing.
Cleaning: In a colander, rinse and wash mussels of any sand, debris, or broken shells. If you find any beards attached, remove and rinse them off.
Check them after cooking: To be safe, toss any mussels that didn’t open up during the steaming process.
Eating tips: With the mussel still attached to a shell, scoop up some broth and slurp in one bite, like eating an oyster. Sop up any extra broth with the bread.
Our recipe:
