Mussels are a summer decadence full of protein and they’re easy to cook. But, this seafood is often overlooked because they seem intimidating to the average home cook. Once you master cooking them, you’ll see just how easy mussels are to prepare. This guide will tell you everything you need to know about mussels.
Buying
You’re best buying mussels fresh, as frozen or tinned mussels can’t match the texture and flavor of fresh ones. If you plan on serving them as a main course, get about one pound per person and for an appetizer, you’ll need half of that. Try and buy mussels that have tightly closed shells and a fresh, briny smell.
Storing
Due to the fact that mussels are living, you’ll need to avoid storing them in airtight containers or plastic bags because they’ll suffocate them. If you plan on having the mussels within a day or two, nestle them in a bowl and cover them with a damp kitchen towel.
Prepping
Right before you’re about to cook them, move them to the sink and rinse them off. If they’re cracked, get rid of the ones that are cracked because they’re probably dead. With the rest of the mussels, tap the shells gently against the counter and if they close shit, they’re good to use. If they still have their “beards” attached (the wiry threads used to attach themselves to surfaces) gently pull them off before cooking.
Cooking
Mussels have a mild flavor which makes them perfect for different cuisines. Cooking muscles is quick, so make sure all your ingredients are prepped before you start. You can pair them with a cream-based sauce, a tomato-parsley recipe, or Thai flavors—there are tons of possibilities.
