Mussels
Mussels are bivalve shellfish prized for their briny, slightly sweet meat and their ability to cook quickly into a flavorful broth, making them a popular, affordable seafood choice.
How to buy
Buy live mussels with tightly closed shells, or shells that close when tapped; discard any that stay open, feel unusually heavy (a sign of trapped sand or mud), or smell strongly fishy rather than briny and fresh. Farmed, rope-grown mussels tend to be cleaner and more consistently sized than wild-harvested ones.
How to store
Store live mussels in the refrigerator in a bowl covered loosely with a damp towel, never sealed in plastic, which suffocates them, and use within one to two days of purchase. Discard any mussels that stay open and don't close when tapped, or that remain closed after cooking -- both are signs they were dead before or after cooking and unsafe to eat.
Culinary profile
- Flavor
- Briny and slightly sweet, with a mild minerality from the sea; the broth they release while cooking is intensely flavorful and often the best part of the dish.
- Texture
- Tender and slightly chewy when cooked properly; overcooking toughens them quickly, so they're best pulled from heat as soon as the shells open.
- Aroma
- A clean, briny ocean smell when fresh; any strong, sour, or ammonia-like odor before cooking means they should be discarded.
How to prepare
- Steamed — Cooked quickly in a covered pot with liquid until the shells pop open.
- Debearded and scrubbed — Cleaned of their fibrous beard and grit before cooking.
- Grilled on the half shell — Topped with butter or breadcrumbs and finished over direct heat.
- Fried — Shucked, breaded, and deep-fried for a crisp bite.
Classic dishes
American
- Mussel chowder — A creamy chowder built on mussel meat, potatoes, and their briny broth.
Italian
- Mussels in white wine and garlic — Mussels steamed with garlic, white wine, and parsley, often served with crusty bread.
- Cozze alla marinara — Mussels simmered in a light tomato, garlic, and white wine sauce.
- Spaghetti alle cozze — Pasta tossed with mussels, garlic, white wine, and chile flake.
- Mussels marinara over linguine — Mussels and tomato sauce tossed with pasta.
Chinese
- Mussels in black bean sauce — Mussels stir-fried or steamed with a savory fermented black bean sauce.
French
- Moules marinière — Mussels steamed in white wine, shallots, and butter, the classic French preparation.
- Moules frites — Steamed mussels served with a side of crisp fries.
Thai
- Thai mussels with basil and chile — Mussels steamed in a coconut milk, lemongrass, and chile broth.
- Thai green curry mussels — Mussels simmered in a spicy green curry coconut sauce.
Mediterranean
- Grilled mussels with garlic butter — Mussels on the half shell topped with garlic butter and grilled.
Vietnamese
- Mussels with coconut and lemongrass — Mussels steamed in a fragrant coconut and lemongrass broth.
Spanish
- Mussels escabeche — Cooked mussels marinated in a vinegar, paprika, and olive oil sauce.
- Paella with mussels — Mussels nestled into saffron rice alongside other shellfish.
- Steamed mussels with chorizo — Mussels steamed with white wine and smoky chorizo for added depth.