Mussels are delicious crustaceans, which are great prepared in many different ways. They already taste wonderful on their own, but for a special touch, combine them with a bread roll, potato chip or a salad. To learn how to make them at home, read our article and bon appetit!
- Cooking time (steam): 20-30 minutes.
- Preparation time: 5-10 minutes.
- Total time: 25-40 minutes.
Steps
Method 1 of 5: Preparing the Mussels
Step 1. Buy fresh mussels
The ideal is to buy them in a trustworthy place and know how to choose. They must be alive, that is, with the shell tightly closed. If some came open, throw them away. In addition, after preparing them, you also need to keep an eye on them and throw away all the ones that didn't open during cooking.
If you need to store the mussels, it is important to use the correct preparation techniques
Step 2. Rinse them in cold water
Scrub the shell to remove any traces of algae, dirt, or anything else that may have accumulated on it. Then, rinse one by one under running water, trying to get as much fibrous parts out as possible.
Step 3. Shave off
To do this, just pull the hairs of each of the mussels with your hands, even making a back-and-forth movement with your fingers, so that they come out. A beard is not bad for your health and it's even edible, so you don't have to worry about taking everything out. The only problem is, it's not very tasty. If you want, you can also buy them without or take them out with a knife.
Method 2 of 5: Steamed Mussels
Step 1. Add ingredients
To steam mussels, you will need:
- 2 kg of mussels;
- 2 tablespoons of olive oil;
- 1 chopped red onion;
- 2 grated garlic cloves;
- 4 sprigs of fresh thyme;
- 1/2 cup dry white wine;
- Juice of a lemon;
- 1 cup of chicken broth.
Step 2. Pour the broth and seasonings into a large pot
Add ½ cup dry white wine and 1 cup chicken stock to the pan. In another, saute 1 chopped red onion, 2 grated garlic cloves, and 4 sprigs of fresh thyme in 2 tablespoons of olive oil for about three minutes and add with the first mixture.
Step 3. Transfer the mussels to the broth and steam them at medium temperature for about eight minutes
Add the 2 kg of mussels to the pan and leave them there until most of them open. Then throw away the ones that were closed.
Step 4. Drain and set aside the liquid
Step 5. Serve
Pour all the liquid you can over the mussels and, to accompany, bet on a lemon, French fries or bread.
Method 3 of 5: Grilled Mussels
Step 1. Add ingredients
For this recipe, you will need:
- 1 kg of clean and washed mussels;
- 1/4 cup unsalted butter;
- 3 tablespoons of chopped parsley;
- 1 lemon cut in half;
- Salt to taste;
- Pepper to taste.
Step 2. Heat the grill to medium-high temperature
It needs to be clean and oiled.
Step 3. In a small saucepan, melt the butter over medium heat
After melting ¼ cup unsalted butter, remove from heat and mix with 3 tablespoons chopped parsley and set aside.
Step 4. Transfer 1 kg of clean and washed mussels to the grid, forming a single layer
If you can't put everything in at once, do it little by little.
Step 5. Place a lemon cut in half and greased in oil on the grill
The idea is to leave the pulp side down.
Step 6. Grill the mussels for about five minutes, until they open up
By now, the lemon should be warm and brown.
Step 7. Transfer open mussels to a large plate
To do this, count on the help of a tong and, if you find unopened mussels, throw them away, as it means they were dead from the start of cooking.
Step 8. Pour the herb butter over the mussels
Then sprinkle a little salt and pepper to taste.
Step 9. Serve
Eat while they're still hot and, to give it a special touch, accompany it with a little lemon.
Method 4 of 5: Roasted Mussels
Step 1. Add ingredients
For this recipe, you will need:
- 900 g of fresh, washed and unshaven common mussels;
- 60 g of whole almonds;
- 3 ½ tablespoons unsalted butter;
- 1 ½ tablespoon chopped red onion;
- 2 crushed garlic cloves;
- 6 tablespoons of dry white wine;
- 1 tablespoon of lemon juice;
- 1 ½ tablespoon chopped parsley;
- 1/4 tsp chopped thyme;
- 1 tablespoon of chopped chervil;
- Sea salt to taste;
- Pepper to taste;
- Bread to accompany.
Step 2. Preheat oven to 200 °C
Step 3. Roast whole almonds
Spread the 60g almonds on a baking sheet and bake until they start to smell, which should take about five minutes.
Step 4. Chop the almonds
Allow them to cool and cut them roughly by hand or using a food processor.
Step 5. Place a 5 L iron pan over medium heat
Then add 1 tablespoon of butter and leave for about 30 seconds, until melted.
Step 6. Add the red onion and garlic
Add 1 ½ tablespoon chopped red onion and 2 cloves of crushed garlic to butter and saute until translucent, which should take about three minutes.
Step 7. Add the wine and lemon juice and bring to a boil
Add 6 tablespoons dry white wine and 1 tablespoon lemon juice to the pan and remove from heat as soon as the mixture comes to a boil.
Step 8. Add herbs and almonds to the pan
Place 1 ½ tablespoon parsley, ¼ teaspoon thyme and 1 tablespoon chervil, all chopped, into the tin, along with salt and pepper to taste.
Step 9. Raise the oven temperature to 230 °C
Step 10. Arrange the mussels in the pan
Place the 900 g of fresh, clean mussels, forming up to two layers.
Step 11. Add the remaining 2 ½ tablespoons of butter
Cut it into small pieces and spread over the mussels.
Step 12. Bake the mussels until they open
Turn them every five minutes until all have opened and the sauce is creamy.
Step 13. Serve
It is important to bring them to the table immediately and, to accompany them, you can serve a bread roll.
Method 5 of 5: Sauteed Mussels
Step 1. Add ingredients
To make the sauteed mussels, you will need:
- 1 kg of small mussels;
- 5 cloves of garlic;
- 2 tablespoons of olive oil;
- 60 g of chopped mint;
- 60 g of basil;
- 20 g of chives;
- 1 red pepper;
- 1 tablespoon of Asian fish sauce;
- 1 tablespoon of canola oil;
- Pepper to taste.
Step 2. Scrub, wash and shave the mussels
Don't forget to drain them well after washing them.
Step 3. Cut 20 g of chives into 1-finger-wide slices
Step 4. Slice a red pepper
For this, use the Julienne cut, leaving it in strips.
Step 5. Mix fish sauce with sugar and black pepper
Use 1 tablespoon Asian sauce, 1 tablespoon sugar and black pepper to taste.
Step 6. Saute 5 cloves of garlic in 2 tablespoons of olive oil in a large skillet for 30 seconds at medium temperature
Step 7. Add 1 kg of small mussels to the skillet and sauté for about five minutes, until the shells open
Step 8. Add fish sauce and continue cooking until mussels have opened
If any are closed, throw them away.
Step 9. Add the other ingredients and keep stirring for another two minutes
It's time for 60 g of chopped mint, 60 g of basil, 20 g of chives and a red pepper in strips to go into the pan. Then mix well to mix them with the mussels.
Step 10. Serve
To accompany it, make white rice and have a good appetite!
Tips
- Make a sauce with butter, white wine and lemon and pour over the mussels, adding some feta cheese if you like. To accompany, bet on a baguette and enjoy.
- A popular recipe is mussels à la marinière. To make it, just sauté the chopped chives in butter and add the mussels and a spoonful of flour (to thicken the sauce), then add white wine (it can be a cheaper one) and cook. Once ready, serve with chopped parsley.