Mussels are a delicacy and even though they are considered gourmet, this recipe is actually quite simple to prepare. There is no shucking involved, as with oysters, as mussels simply open themselves up while they cook. Easy! Read on to learn how to steam mussels.
Mussel season runs through autumn and winter, in months ending in ber. This is when the bivalves are at their peak, and thus the best time to purchase and eat them. Texture and flavor varies among different mussels, so ask your fishmonger about differences in selection. In general, more expensive varieties will be more tender, juicy and sweet.
Steamed Mussels
This instructional video will show you the basics of steaming mussels, from how to choose mussels to how to clean them, and finally a recipe for steaming them. The method in the video varies from the recipe below, as the sauce is made separately.
Step 1: Ingredients for Steamed Mussels
- 2 pounds Prince Edward Island (PEI) or other mussels
- 3 cups white wine
- 4 tablespoons butter
- 1/2 small white onion, chopped finely
- 2 tablespoons fresh parsley, chopped
- 3 cloves garlic
- Pinch red pepper flakes
Step 2: Steaming the Mussels
- Scrub mussels thoroughly, and discard any that are open
- Melt butter in a large pot on medium heat
- Add garlic and onion
- Cook until softened
- Add wine and heat until boiling
- Add mussels
- Cover pot with lid, tightly
- Cook until mussels have just opened up (around 7 minutes)
- Discard any that have not opened
- Remove mussels
Step 3: Serve
Typically, mussels are served in a shallow bowl. The remaining broth from the pot is poured over them, and parsley is sprinkled on top. Mussels may be paired with a crusty French bread (perfect for sopping up broth), or served with a side of french fries for moules fritte.
- For a main course, try topping angel hair pasta or spaghetti with the mussels, and pouring broth over the whole dish. Be sure to provide a small plate for empty shells!
