75 Homemade Mussel Recipes PDF, Epub Download (2024)

FAQs

What is the best method of cooking mussels? ›

Steaming is the most common method of cooking mussels. It's a quick and simple way to get a delicious meal on the table. The steam during the cooking process is actually what opens the mussel shell. Do remember that even if a shell doesn't open, it's still good to eat – just prise it open with a knife.

Wild mussels are full of sand and dirt, and a chore to clean. Farm-raised mussels are significantly cleaner and just as flavorful. You should buy 1 to 1 1/2 pounds of mussels per person for a main-course serving.

If eating mussels with broth, you can spoon the broth into your mouth or use a piece of bread to soak some of it up for a delicious bite. Take care to dip one piece of bread a time (you can even spear it with your fork) to avoid double dipping.

Soaking live mussels in flour water cleans out any remaining grit, plumps up their meat, accentuates the meat's color to make it more orange, and gives them a creamier texture. The mussels will eventually drown if left in flour water long enough, so only do this a few hours ahead of cooking them.

Crank up the heat and add the mussels.

Give the pan a quick stir, cover it, and boil the mussels for about 4–5 minutes. Some of them may begin to turn yellow or orange, and some will stay white. But they should all be cooked after 5 minutes.

Some people avoid eating shellfish because they are worried about mercury. While it's true that most fish and shellfish contain mercury, eating up to 12 ounces a week should not be hazardous to your health.

Your whole body can benefit from eating mussels. Mussels contribute to a healthy heart, being high in omega-3 fatty acids but low in saturated fat. According to research conducted by the Australian Heart Association, these unsaturated fats help to lower the risk of developing abnormal heartbeats.

The only edible part of a mussel is the mussel meat inside its shell—the shell is inedible, and any foreign particles it contains are not for consumption. Chefs use both freshwater mussels and saltwater mussels for culinary purposes, but consuming freshwater mussels poses some health risks.

"Beard", clumps of dark threads attached to the shells, are normal and are used to anchor mussels to rocks and other materials.

What is the rule for eating mussels? ›

One old wives' tale suggests that mussels and other mollusks can only be consumed during months spelled with the letter "R" in them (September to April). Another claims that mussels that don't pop open during the cooking process shouldn't be consumed because they are supposedly inedible from the start.

A simple rule to go by is: “If you wouldn't drink it, don't cook with it!”. Your mussels should be cooked within about 3 – 5 minutes, and don't forget to make sure they are all open before tucking in!

Myth: Mussels have gone bad if they are open before cooking. Fact: Mussels that are open before cooking are most likely still alive. Give them a tap either with your finger or on the side of a bowl and wait for the shell to close up. If the shell does not close after tapping, then discard.

Set the pan over a high heat and cover tightly the lid. When the pan starts to steam, cook the mussels for 3-4 mins, shaking the pan from time to time. They are cooked when the shells have opened. Spoon them into warmed bowls and pour over the pan juices.

Saltwater helps preserve mussels, but they're unlikely to die in fresh water when soaked for a short time. Most mussels are farm-raised and are often cleaned before you buy them. However, it doesn't hurt to soak them to remove any remaining debris.