Recipes using mussels
Angel Hair Pasta with Mussels ...
Mussels Stuffed with Spinach ...
Steamed Mussels with Wine...
Indian-Spiced Mussels or Clams
Spicy Steamed Mussels with...
Steamed Mussels with Chorizo...
- Steamed Mussels with Bell...
- Indian-Spiced Steamed Mussels
- Grilled Mussels, Clams, and...
- Steamed Mussels in Garlicky...
- Mussels Steamed with Leeks...
- Steamed Mussels with Marinara ...
Paella with Shrimp, Clams ...
- Orecchiette with Mussels & Mint
Steamed Mussels with Lime ...
- Mussels with White Wine
New England Clambake
Thai Shrimp, Scallop, and...
Classic Seafood Paella
- Shellfish with Fennel...
- Stovetop Clambake
- Thai Seafood Salad (Yum Talay)
Halibut and Mussel Stew with...
what is it?
A type of bivalve with a more elongated, oval shell than a clam. Mussels are more common in European (especially Belgian) cuisines than in the U.S. They're often served simply, steamed in wine and aromatics, but they are also an essential component of bouillabaisse and paella.
how to choose:
Spotting the good ones: At the fish counter, use your eyes and your nose to guide you. Fresh mussels should look tightly closed or just slightly gaping open. Make sure their shells are closed or that they close immediately with a gentle tap. That's an indication that they're still alive. If they're yawning wide, they're dead or close to it. Once you have them in hand, take a sniff. They should smell like the sea. If they're really fishy smelling, don't buy them.
Discard any whose shells open prior to cooking.
Buy more than the quantity required, since you’ll likely have to discard a few that don’t open during cooking.
how to prep:
Just before cooking, look for any shellfish that have opened and tap them on the counter. If they don't close, discard them. Check closed mussels by pressing on the two shells in opposing directions. Dead ones will fall apart. Once you've weeded out the bad ones, scrub the remaining mussels under cold running water with a stiff brush to get rid of any grit. If the mussels have "beards"—black hairy fibers sticking out of their shells—pinch them and yank them off.
how to store:
Keeping them fresh: Store in an open plastic bag (shellfish will suffocate in a sealed bag) in the refrigerator on a bed of ice in a large bowl or dish with sides. Refresh ice as it melts, and use within a day.