How to Cook Mussels (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.

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.

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!

Soak the mussels in cold salted water for about 20 minutes. This will help to remove any sand or grit that may be inside the mussels. To do this, mix 1/4 cup of sea salt with 4 cups of cold water in a large bowl. Add the mussels and let them soak for 20 minutes.

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.

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.

Add mussels: Add them to the boiling water and cover to let steam. Cook for 5 minutes and then remove the lid and check to see if they have opened. If they have not yet opened add the lid back and cook for another minute. Discard the mussels with the shells that have not opened by now.

Mussels give a helpful boost to your immune system with a good source of zinc, iron and selenium. Zinc is needed to help fight off nasty bacteria or viruses. And selenium and iron help with producing healthy red blood cells. Mussels can help keep you looking and feeling your best.

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!

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.

How many mussels are safe to eat? ›

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.

The key is to cook them until they just open, usually 8-10 minutes. Overcooked mussels get chewy, so be sure to get them out of the pot when they open. If a couple of the mussels don't open after almost all are cooked, don't wait—discard them.

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.