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Mussels can be an intimidating protein to cook. I always thought so until I was back testing a mussels recipes while interning at America’s Test Kitchen.
At the time, I was working on the books team and I was tasked with ordering the ingredients and making the recipe as a reader would. This is called “back testing” and it ensures that what the recipe developer did while tested is accurately depicted in the written instructions.
Regardless, this is when I learned how easy (and not scary) mussels are to make. It really comes down to making a flavorful broth, adding the mussels, and cooking until they crack open.
Mussels Recipe Ingredients
- Mussels: Look for mussels that are set on ice and covered in ice with shiny, wet shells. Avoid mussels that have dry shells—a sign they are close to expiration or were not handled correctly. You should also give the mussels a smell, they should smell like the ocean—fresh and salty!
- White Wine: Any dry, mineral-forward white wine like Sauvignon Blanc, Muscadet or Assyrtiko are all great options.
- Butter: cooks the aromatics and spices while also adding savoriness (at least more than olive oil would).
- Shallots: bold, aromatic flavor. Yellow onions can be substituted.
- Garlic: fresh sliced garlic adds garlic flavor without overpowering the broth.
- Fennel Seeds: adds an earthy floral flavor.
- Red Pepper Flakes: for a bit of heat. Feel free to use black pepper for something more mild.
- Dijon: pairs wonderfully with the wine and aromatics. Just a dash adds depth of flavor.
- Herbs: any mix of fresh tender herbs will do. I like chives, parsley, tarragon or cilantro.
How to Clean and Debeard Mussels
Before you start cooking, it’s important to clean and debeard the mussels. Here’s how to do both:
- Place mussels in a strainer or large bowl and rinse with cold water—rub off any dirt or seaweed.
- The next step is to debeard the mussels. Mussels attach themselves to stable surfaces like rocks or, if farm raised, ropes, through thin, sticky rope-like strands referred to as “beards.” Most farm-raised mussels will have beards already removed, but you’re likely to find a handful that still have them. To remove the beards, pinch the beard firmly with your fingers and pull the strand down towards the hinge of the shell. Pull until is releases; discard.
- Discard any dead mussels. This is an important step—mussels and clams will lazily open when they are dead. However, just because an uncooked mussel is open doesn’t mean it’s dead yet. Give the mussel a quick tap on the shell or a squeeze—if it closes itself back up then it’s alive and was just relaxing. If it doesn’t slowly close and remains agape, toss it.
How to Make Mussels At Home
- Cook shallots and sliced garlic in butter or olive oil until softened.
- Add spices and cook briefly just to bloom their flavors.
- Add wine and Dijon and allow the mixture to cook for a few minutes until slightly reduced.
- Stir in the fresh mussels, cover and cook until they open, 5 to 8 minutes.
- Dump the mussels and broth into a large serving bowl, finish with fresh herbs and enjoy.
Storing Mussels
Fresh mussels can be stored in the refrigerator for up to 3 days before cooking (though the sooner you cook them, the better).
How to store uncooked mussels in the refrigerator:
- Remove the mussels from their plastic bag and store loose or in a mesh bag.
- Place the mussels in a bowl or uncovered container.
- Place a zipper-locked bag of ice over the mussels followed by a clean damp towel or paper towel. DO NOT store fresh mussels in water.
- Store mussels on the bottom shelf and towards the back of the fridge. Stored this way, fresh mussels can last up to 3 days.
How to store cooked mussels:
Store any leftover cooked mussels in their broth in an airtight container in the refrigerator for up to 1 day.
To turn this mussels recipe into a meal, round out the menu with a simple Vegetable Salad or Lettuce Salad.
What to Serve With Mussels
The best thing to serve with mussels are huge chunks of crusty bread—something rustic with a crunchy crust and soft interior. Ciabatta with soft salted butter is a great option.
Mussel Recipe FAQ
Instead of building a white wine broth like we do in this mussels recipe, make your favorite tomato sauce (this red wine tomato sauce would be perfect). Add the sauce to a large pot and thin it slightly with broth. Bring the sauce to a simmer and add the mussels. Cook as directed in the recipe. Finish with a grating of fresh Parmesan cheese and enjoy!
Yes, mussels are alive when they are cooked. This is actually the safest way to consume mussels. Cooking dead mussels is not recommended.
Raw mussels that are open before cooking and do not close back up when tapped or squeezed are dead and should be thrown away. If they are open and slowly close after tapping, they are alive and safe to eat.
Contrary to what many of us have been told, it’s actually completely safe to eat mussels that haven’t opened during cooking.
Mussels have a briny, sea salt aroma and flavor and are buttery and slightly sweet.
Yes…technically. Yes, you can harvest and eat raw mussels from the ocean but there is a very high risk of foodborne illness if you do. We recommend cooking mussels for food safety reasons. And secondly, if you are harvesting mussels on your own, be sure to check the local Fish and Seafood Advisories for news and information on seafood safety in your area.
More Popular Shellfish Recipes
Fresh Mussels Recipe
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Ingredients
- 6 tablespoons unsalted butter
- 2 large shallots, chopped
- 4 large cloves garlic, sliced
- Kosher salt
- 1 teaspoon fennel seeds, crushed
- ½ teaspoon red pepper flakes
- 1 ½ cups dry white wine, such as Sauvignon Blanc
- 2 teaspoon Dijon mustard
- 1 ½ – 2 pounds mussels, scrubbed clean and debearded
- ½ cup chopped mixed fresh herbs such as chives, parsley and cilantro
- flaky sea salt and olive oil, for serving
Instructions
- In a large pot melt 6 tablespoons butter over medium-high heat.
- Add 2 chopped shallots and 4 sliced cloves garlic; season with salt and cook until shallots start to soften, about 5 minutes.
- Add 1 teaspoon crushed fennel seeds and ½ teaspoon red pepper flakes; cook until shallots and garlic start to take on some color, about 5 minutes.
- Add 1½ cups wine and 2 teaspoons Dijon; cook until slightly reduced, about 5 minutes.
- Add 1½–2 pounds mussels, stir to coat, then cover with tight-fitting lid and steam, shaking pot and peaking at them every minute, until mussels have opened, 5–7 minutes.
- Dump mussels and sauce into a large bowl. Sprinkle ½ cup mixed chopped herbs over top. Finish with a sprinkling of flaky sea salt and a drizzle of olive oil. Serve immediately.
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