A Guide to Preparing and Cooking Mussels
Preparing and cooking mussels is a pretty easy task as long as you know what you are doing. Failing to understand the process of choosing quality mussels will likely result in a very gritty and all around unpleasant dish, which is why many people give up on cooking their own seafood. So, in an attempt to help you cut back on the need to out at seafood restaurants, we are going to show you how to properly prepare live mussels (yes, they have to be purchase alive). We will discuss a few different ways of cooking mussels so that you can mix it up whenever you’re feeling creative.
The trick to enjoying a tasty mussel dinner is to hand pick quality mussels from the local fish market. The mussels you choose should have a mostly intact shell. It should also be tightly closed. Try to steer clear of mussels whose shell is open. Take care to notice the scent and appearance of the shells. They should be a shiny black color and should only smell of the salty sea. If you smell a real funk coming from the shell, don’t choose it as the mussel is probably dead.
When you get your mussels home, submerge them in fresh cold water. Scrub them under cold running water. Be sure to remove any sand, dirt, and barnacles that may have wedged in the crevices in the shell. I find a small scrubbing brush or an unused toothbrush work well for this task (just make sure to throw the toothbrush away when you’re done!). If after the cleaning process any of the mussels refuse to close, even after giving their shell a good rap, then they are likely dead and should be discarded.
The first method we are going to talk about is steaming. Steamed mussels are by far the most popular way to cook mussels. Pour one or two cups of broth, white wine, or water into a large saucepan or stock pot. Add the mussels into the pan and then cover it with the lid. Cook on a high heat until your chosen liquid has come to a boil. When the lid starts to jump and release steam, bring the temperature down to a medium-low heat and steam the mussels for about five minutes. To ensure that all of the mussels are evenly cooked, put on some oven mits and shake the pan, being sure to keep the lid secure. This will toss them about so that the mussels from the bottom of the pan are shifted to allow others to cook. The mussels are fully cooked as soon as the shell opens. Any mussels whose shell did not open during the cooking process should be thrown away. You can serve the mussels in their shell or remove them to add to another dish or serve on their own in a bowl. Mussels release their own juices during the cooking process which merge nicely with the liquid in the pot. So, be sure to drizzle some of the liquid from the pot over the mussels, as this delicious juice shouldn’t go to waste!
You can also bake or grill the mussels, but they will need to be steamed first. After the steaming process, remove the “top” shell, or the side that does not contain the mussel. Place the shell on a baking sheet. If you like, you can drizzle a bit of olive oil and any seasonings you prefer onto the mussels, then sprinkle some breadcrumbs on top. The oven should be preheated to 350 degrees F and then the mussels should be placed in the oven and allowed to bake for seven to ten minutes. If you want to cook them using a grill, preheat the grill to a medium heat and cook the mussels until the breadcrumbs have turned a nice golden brown. The cooking time between baking and grilling will likely be different, so just keep your eye on them as they cook.
As you can see, cooking mussels doesn’t have to be a tough process. In fact, it’s fairly easy after you do it the first time. Soon enough you’ll have friends and family spontaneously “dropping by” on the night you happen to be making this tasty seafood dish!