Cheesy Garlic Mussels Recipe (2024)

FAQs

What is a good side dish to serve with mussels? ›

For steamed mussels, clams, or shrimp, you'll want starchy seafood side dishes that absorb the delicious liquid they give off—bruschetta, rice, pureed cauliflower, or roasted root vegetables all work well. If you're still not sure what to make, have a look at the perennial winner of this award ceremony: potatoes.

If the mussel doesn't close, it has died and should be discarded. Also discard any mussels that don't open after cooking. This might sound a little scary, but trust your instincts. Follow this simple advice: before cooking, shells closed; after cooking, shells open.

To clean the mussels, put them in a large bowl with 2 quarts of water and the flour and soak for 30 minutes, or until the mussels disgorge any sand. Drain the mussels, then remove the "beard" from each with your fingers. If they're dirty, scrub the mussels with a brush under running water.

You should buy 1 to 1 1/2 pounds of mussels per person for a main-course serving. The most common type is the black-colored "blue mussel," but green-shelled New Zealand mussels are popular, too. Mussels are sold live and their shells should be tightly closed, but some may "gape" open slightly.

The health benefits of eating mussels cannot be understated. They're packed with essential vitamins and minerals integral to maintaining healthy organs and brain function, filling the gap many busy couples need in their weekly diet.

Even though some mussels might appear to be badly damaged, it's always worth cooking them as they could still open. If they do open, this means they're still safe to eat (and just as tasty) as their better looking chums! However, if they do not open (this goes for all mussels), do not eat them.

Add the mussels to the pot and cover with the lid. Keep temperature to high. Cooking will take 5 to 7 minutes depending on the strength of heat, how much liquid you use, and the amount of mussels. When the steam is pouring out from under the lid of the pot for 15 seconds, they are done!

It's easy to tell when the mussels are cooked: when the mussels are finished cooking, their shells open up. So, keep an eye on the mussels, remove them from heat when their shells open up, and use the following as a guide for cooking times: 1-lb to 2-lbs: Steam 4-5 minutes. 2-lbs to 5-lbs: Steam 5-6 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.

"Beard", clumps of dark threads attached to the shells, are normal and are used to anchor mussels to rocks and other materials. The color of the shell is blue-black but can range from light green to tan depending on species and harvest areas. Shucked mussels should be moist and plump, with a fresh and mild odor.

Can I cook mussels that are slightly open? ›

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.

After about five minutes you should notice the steam is coming out from under the lid. Remove the mussels and serve in a bowl. Be careful not to overcook mussels as they can lose their flavour and become chewy. Add some fresh crusty bread to soak up the tasty broth and enjoy – it's that simple!

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.

Pasta with Mussels. Buttery mussels get tossed with spaghetti and a garlicky white wine sauce for a simple yet sophisticated dish that's perfect for date night or any night.

Mussels are highly underrated – they're cheap, quick and easy to cook, and delicious! This is a classic way to cook mussels - in a garlic white wine butter sauce. Be sure to have plenty of crusty bread to mop up the delicious sauce, it's my favourite part!