Now that you’re in tune with what types of mussels to be on the lookout for at your local grocer or seafood market, it’s time to buy.
Depending on your geographic location, mussels will be sold loosely by the pound or in pre-packaged, breathable, netted bags. Here in the Midwest, mussels are typically available in 2 lb. netted, nylon bags, an amount you can expect to feed 2-4 adults depending on whether you’ll be serving mussels as a main course or appetizer.
When serving mussels as a main course, a good rule of thumb is to buy approximately 1 pound per person (about 20-25 average sized Blue mussels will make up a pound, or 10-15 of the larger Mediterranean mussels). If serving mussels as an appetizer, plan to use about 1/2 pound of mussels per person. One caveat—if there’s any chance you’ll be receiving a larger than expected crowd, or plan on serving a known group of shellfish lovers, go ahead and purchase an extra pound or two. Mussels are inexpensive and shellfish lovers will devour them faster than you think, especially when steamed in white wine with tomatoes and garlic.
I highly suggest preparing fresh mussels the same day you buy and keeping them properly chilled on ice or in the refrigerator (in a bowl loosely wrapped or covered with a clean, damp kitchen towel) until ready to use. Prior to cooking, the preparation of farmed mussels is a breeze as long as you’re willing to follow a few basic steps.
While most (if not all) farmed-raised mussels on the market today have been cleaned and debearded, it’s always a good idea to give them a second scrubbing and once over prior to cooking, checking to make sure each mussel has been striped of its byssal threads. This process also allows you to check for chipped or dead mussels as you work your way through the pile.
To clean mussels, simply scrub the outer shell of each bivalve with a sturdy, nylon kitchen brush. Along the back edge, check to make sure each mussel has been properly debearded. The beard of a mussel, also known as byssal threads, is simply a dark, fibrous beard which allows the mussel to cling to rocks or other objects in the sea, allowing the mussel to hang tight in wild waters.
If you should run across a rare, farmed mussel still sporting a beard, simply grab the fibers with your fingers and pull them towards the hinged point of the shell. Viola! You’ve just debearded a mussel without even breaking a sweat. Easy peasy!
While giving the mussels a quick scrubbing, be on the lookout for chipped, damaged or open (potentially dead) mussels, discarding any chipped or damaged bivalves without hesitation. When you find an open mussel (and rest assured you will), you’ll need to check its state of being in 1 of 3 ways:
- Give the open mussel a gentle, interior tickle. If the mussel is alive it will close tightly, indicating it’s still alive and fine to use.
- Easier yet (and the method I personally subscribe to), give any open mussel an exterior tap with the blunt edge of a knife or simply thump it with your finger. If the mussel closes, it is alive and fine to cook with. If the mussel remains open, toss it—it’s dead and you don’t want any part of it ruining your dish.
- Another method rumored to be endorsed by some chefs is to take each mussel in your hand and try to slide its shells sideways with your fingers. Supposedly, a live mussel will not budge while a dead one will give way easily, it shells succumbing to the pressure of this sideways slide. If you’re interested in giving this particular method a shot, I highly suggest doing a bit more research to learn the exact technique.
After this brief bit of work, you’ll be left with live, clean, fully debearded mussels. Guess what? It’s time to cook!
The following recipe for steamed mussels is based upon cooking with approximately 2 pounds of Blue mussels. Feel free to adjust any of these measurements to your taste, or if cooking with more or less of this succulent shellfish.
Recipe: Steamed Mussels with Pasta, Tomatoes and Garlic
- 2 pounds fresh, live mussels – cleaned and debearded
- 1 cup dry white wine
- 1 large can (28 ounces) petite diced tomatoes
- 4 cloves garlic, minced
- 1/2 teaspoon red pepper flakes
- 1/4 to 1/2 teaspoon freshly ground black pepper
- 1/4 cup extra virgin olive oil
- 1 package (16 ounces) linguine, cooked, drained and tossed with a few tablespoons extra virgin olive oil
In a medium-sized stock pot, warm olive oil over medium heat. Add garlic, red pepper flakes and ground black pepper and saute until fragrant. Add wine, bring to a boil. Add diced tomatoes (juice and all) and stir, simmering mixture for at least 5 minutes or until tomatoes begin to soften. When tomatoes begin to break down, stir in prepared mussels and cover tightly, steaming for approximately 4 minutes or until mussels open.
Toss cooked linguine and extra virgin olive oil and place onto a large, lipped serving plate or in large, shallow serving bowl. Using tongs, transfer the opened mussels to the serving plate (or dish) and place atop pasta, discarding any mussels that have not opened. Pour broth evenly over the top of shellfish and pasta and serve with warm, crusty bread. Enjoy!
Serves approximately 4 adults. Feel free to experiment with amounts to create mussels, broth and pasta that suits your style. If serving as an appetizer, merely omit pasta and plate mussels in broth alone.
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{ 6 comments… read them below or add one }
Good, easy and detailed instructions for cleaning mussels. The only addition I make is to place water 30 minutes before cooking to allow them to spit any remaining grit.
I do the same as Peter — let them swim in cold water for a few minutes to see if they spit out any grit. I’ve never heard of the “slide the shell sideways” technique for checking them; will have to find out more about that one! Great post, Sandie.
Peter – Yes, I’ve heard of the 30 minute soak and been advised that it’s not always necessary with farmed mussels because they lack the sand/grit that gets inside bottom cultured mussels. While I’ve never been burned by not soaking farmed raised mussels, I always think about that when I’m scrubbing them. So far so good. But after hearing from you and Lydia, I’ll be faced with a quandary: go ahead and soak them anyway, or keep crossing my fingers and trusting my farm-raised bivalves either (1) lack the grit or (2) have already been purged!
Lydia – The sideways slide, if I remember correctly, was mentioned at one time by chef and cookbook author James Peterson. I happen to own his latest cookbook, entitled “Cooking,” but am not sure if this technique is listed in it. I will definitely check though and get back to you.
Thanks for the compliment on this post! This short series on mussels is actually dedicated to my mother, who had never eaten this tasty shellfish until she visited recently. I think she honestly enjoyed them, and hopefully she’ll have the confidence now to add them to her repertoire and begin wowing her friends back home in sunny Florida!
Yes, cleaning is the most important part. Sand in the mouth and bearded stuff is just NOT FUN!
I found your site on Peter from Kalofagas’ site and am so happy I did. I love what your cooking and your site is just lovely – bright and inviting.
NP – I agree!
Nina – Thanks for stopping by! Peter’s site is one of my favorites and if you found Inn Cuisine from Kalofagas, then I’m doubly happy. I’m glad you like what’s cooking here at the Inn, and as far as site design—bright & inviting was exactly what I was going for when I started this blog. It’s always nice to hear when people enjoy it, so I thank you again for your kind comments. I hope you’ll visit often.