It's time to show off your mussels. These bivalves are the favorite of the shellfish world and make for a surprisingly quick and delicious dinner. For this Mussels 101, I went with the most popular way to prepare mussels-steaming them in a flavor-packed broth to complement the natural sweetness and brininess of the mussel. Along with classic ingredients like shallots and white wine, I added sun-dried tomatoes and bright, citrusy za 'atar seasoning, making this broth extra-worthy of dipping with toasty bread. Since it's finished in a 13"-by-9" pan, this recipe is perfect for serving to a group of friends or family. Opt for wide, shallow serving bowls for single servings to allow easier access to that delicious broth.
Mussels can survive in fresh and saltwater, so they're widely available and usually sold by the pound. In addition, they have thinner, lightweight shells, giving them a more economical shell-to-meat ratio than clams and oysters.
How to shop for and store mussels
When shopping for mussels at your local grocery store or fish market, look for mussels sold on ice or in mesh bags. The mussels should have an informational tag that tells you the harvest date, best by date, and nutritional info. They're available wild and farmed, but the majority (about 90%) of commercially available mussels are cultivated. Mussel shells should be tightly closed and free of any foul smells. At their freshest, they should have a briny ocean smell. Avoid any that have cracked or chipped shells. When traveling home, make sure the mussels are in a bag with ventilation instead of a completely airtight bag so that the mussels can breathe. Store them in a single layer on a baking sheet or in a 13"-by-9" baking dish, covered with a clean, damp kitchen towel in the coldest part of your refrigerator.
How to check for dead mussels
Mussels are alive and respond to temperature, so if the air around them is a little warm, they may start to open a bit. If you tap it and it closes, it's still alive and kicking. If you tap it and it stays open, it's dead and must be discarded. When dead mollusks are being cooked, they release harmful toxins that you don't want to ingest.
How to clean and debeard mussels
After discarding any dead mussels, scrub the shells with cool water and a clean brush (dish brush or even a firm toothbrush) or sponge under cold water to dislodge any dirt or grit on the surface of the mussel. Farmed mussels will also have a scraggly brown tuft on the flat side of their shell, which they use to attach themselves to the rope they grow on. This is called the "beard" and should be removed before cooking. To remove, pinch the beard between your fingers and tug up and down until it dislodges from the mussel.
How to cook mussels
Cooking the mussels is actually the easy part. Mussels respond quickly to high temperatures and take about 7 to 8 minutes to cook all the way through. Simply create a flavorful broth, bring it to a simmer, add the mussels, cover, and cook until they're all wide open. Go for a large pot with a tightly fitting lid. The pot should be big enough for the mussels to have room to open (at least 5 quarts for this recipe). A tight-fitting lid will allow the temperature and steam inside the pot to build, cooking the mussels and infusing them with the flavor of the broth. For the broth, you can use this classic recipe for mussels with tomatoes and garlic.
What to serve with mussels
When I think of mussels, I immediately think of moule frites, the classic French bistro pairing of mussels and French fries. You can also serve with crusty, toasted bread, Spanish rice, or buttery garlic noodles.
To store leftovers, remove the meat from the shell and store in the broth in an airtight container in the refrigerator for up to 3 days. Can't get enough seafood? Check out these weeknight-friendly seafood dinner ideas.
Yields: 4-6 servings
Prep Time: 20 mins
Total Time: 45 mins
thick-cut bacon, chopped into 1/2" pieces
large shallots, finely chopped
sun-dried tomatoes in oil, chopped
Kosher salt
cloves garlic, chopped
fresh thyme leaves, chopped
dry white wine
low-sodium chicken broth
fresh mussels, scrubbed and debearded
unsalted butter
za 'atar seasoning
chopped fresh parsley
Toasted crusty bread, for serving