How do I prepare mussels for steaming?

Scrub each mussel shell with cold water. The stringy bits coming out of the sides of the shell are known as a beard. Give them a good tug or scrape them away with a pairing knife. Do not let them sit in fresh standing water. Rope-cultured mussels and most commercially available farmed mussels available from a local fishmonger, such as PEI mussels and blue mussels, are not gritty or sandy and do not need to be purged. Wild mussels are full of sand and debris. Cook the mussels within 30 minutes of debearding.

How long should you steam mussels?

Steam for 4 minutes. Remove the lid and check to see if they are all open. If some are not open, place the lid back on and continue steaming for 1 to 2 minutes longer. Once the majority of the mussels are open they are done. Discard any unopened mussels.

Is it better to steam or boil mussels?

Mussels are deliciously briney and best steamed in a small amount of liquid. The steaming liquid and the juices they let off as they cook make the perfect delicious broth or serving sauce to go with them. Boiling washes away the flavor and makes it very easy to overcook them.

Can mussels be prepped ahead?

Since they are not great cooked ahead it is best to only prep your ingredients ahead of time. Cut the garlic and shallot and store in a well-sealed air-tight container up to 1 day ahead. The mussels can be scrubbed as soon as you bring them home. Debeard them up to 30 minutes before cooking.

When is the best time of year to eat mussels and when are they in season?

Mussels are in season from September to April, though they are available year-round. The peak of the season is in wintertime. An easy rule of thumb to remember is: enjoy mussels in any month with the letter "r" in it.

How much is a serving?

When serving for dinner, count on using one pound of mussels per person. For an appetizer portion, buy 1/2 pound per person. This recipe makes 4 main course servings or 8 first-course portions.

Simple Steamed Mussels with Garlic

Description

Plump steamed mussels in savory garlic sauce are ready in 20 minutes! Our blend of garlic, shallot, white wine and parsley give restaurant-quality flavor!

Ingredients

Units Scale

4 pounds live mussels
2 tablespoons extra-virgin olive oil
1 large shallot, minced
2 cloves garlic, minced
2 tablespoons dry white wine
1 cup clam juice
Salt and freshly ground pepper, to taste
1/4 cup roughly chopped flat leaf Italian parsley

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Instructions

Scrub mussels with cool water and a brush and debeard. Place in a colander to drain.
Heat oil in a large heavy-bottom soup pot over medium-high heat. Add in shallot and garlic and cook, stirring until fragrant and just starting to brown, about 1 minute.
Add wine and let cook, 30 seconds to 1 minute or until mostly evaporated.
Add in clam juice and mussels. Cover and increase heat to high. Bring to a boil and cook until the mussels shells open, 4 to 6 minutes.
Season with salt and pepper. Transfer the mussels to four wide pasta bowls. Spoon liquid over the mussels and garnish with parsley. Serve immediately.

Notes

Storing

Keep the live mussels in the refrigerator until ready to cook them. They need to be able to breathe so they should not be sealed in a plastic bag nor stored in standing water. Ideally set them in a colander set in a bowl. Top them with ice and then lay a clean dishcloth over them. Discard any water collecting in the bowl. Use within 24 to 48 hours of bringing home.

Leftovers

Mussels are best eaten right after they are cooked. However, if you do have leftovers you can enjoy them within one day. Eat them chilled or gently rewarm them in their sauce. To rewarm them, place them in a saucepan with the sauce, cover and place over medium heat. Heat until the liquid is bubbling and steaming. Then turn off the heat and let them warm through for 2 to 3 minutes. It is important not to boil them or cook them too long or they will get rubbery.

Prep Time: 10
Cook Time: 7 minutes
Category: Main Course
Method: Stove Top
Cuisine: French

Nutrition

Serving Size: 1 pound
Calories: 335
Fat: 26 g
Saturated Fat: 2 g
Carbohydrates: 13 g
Fiber: 0 g
Protein: 27 g