Hello, I’m back to share with you how to cook mussels in our next topic for cooking. If this is what you are looking for on the internet I hope you will love this Mussels Recipe with Butter Garlic
1. How to Choose Fresh Mussels
- Choose mussels that are tightly closed with glossy, damp & clean shell. Stay away from open mussels or those with a dirty, dull, or broken shell.
- Check the source and opt for farmed mussels. Compared to the wild ones, farmed mussels have a thinner shell, are cleaner & meatier.
- Smell the mussels! Those with natural salty ocean scent are fresh. Avoid those with fishy scent as it’s a sign they are rotten inside.
- Enquire (the store/fishmonger) when the mussels were fished/stocked. Best buy the ones fished the very day. Once out of the water, mussels are freshest for 3-5 days.
2. How to Clean Mussels
Clean the mussels’ right before cooking them as follows:
- To get rid of any dirt or sand particles, put the mussels on a mesh strainer/colander and rinse thoroughly under running water.
- To remove the barnacles or attached seaweed, use a hand-brush with stiff bristles to scrub them off while rinsing under fresh tap water.
- To remove the beard (brownish thread-like tuft), grasp it and pull it out if it’s tightly stuck cut it with a paring knife or scissors.
- Avoid soaking the mussels in the water at all costs.
3. How to Store Cooked Mussels
- To freeze cooked mussels, let them cool down a bit. Remove the meat from the shell with a spoon/knife and transfer to a tight freezer-safe container. Pour the broth (from the cooked dish) to cover all the meat, close the lid, and put in the freezer to last for four months.
- To refrigerate cooked mussels, put them in a zip-lock bag or airtight container. Keep in the fridge and consume within four days.
- Avoid storing cooked mussels with uncooked mussels.
- If the refrigerated/frozen cooked mussels smell bad or seem slimy, discard them.
4. How to Cook Mussels on the Stovetop
- 2-2½ pounds fresh Mussels
- Two tablespoons unsalted butter (25 grams)
- 2 Tablespoons garlic (minced)
- One small shallot (chopped finely)
- 1½ cups of White Wine
- 3½ Tablespoons Crème Fraiche (50ml)
- 2 Tablespoons fresh parsley leaves (roughly chopped)
- A heavy-bottomed frying pan, a spatula,
How long to cook the mussels on the stovetop
It takes 10-12 minutes to cook mussels on the stovetop
Step 1: Prep the mussels by rinsing under fresh running water. Scrub off the shells for any dirt/debris and de-bread them.
Step 2: Place the pan on the stove at medium heat. Add the butter and wait 30-40 seconds until it melts.
Step 3: Add the chopped shallot and minced garlic and fry for 2-3 minutes. Stir frequently.
Step 4: Next, add the prepared mussels and the white wine into the pan and cook mussels for 4-5 minutes at medium-high heat. In between, uncover the lid and stir.
Step 5: As soon as the mussels start to open their shells partially, splash the crème Fraiche and sprinkle the chopped parsley on top. Stir once!
Step 6: Continue to cover and cook until all the mussels open. Turn off the stove. (*Throw away any mussels that remain closed after cooking is done.)
Step 7: Serve the delicious steamed mussels with garlic and white wine in a bowl alongside crisp toasted bread slices or chips. Also, you can try to eat mussels with cucumber salad.
Tips when cooking Mussels:
- To cut down the calories, you may substitute the butter with low-fat butter or extra virgin olive oil.
- If you wish to use a lesser quantity of white wine, then instead of 1½ cups of white wine, use 1 cup of chicken stock.
- Do not season the mussels with salt as they tend to release natural salt.
Although cooking mussels is not easy and can take time, I still hope you can learn how to cook mussels in this writing. If you can prepare well, you can enjoy a better time for the stomach.
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