Mussels are a general name for several different species of clams, and they are commonly cooked and eaten in many different parts of the world. While fresh mussels have the best flavor, you may not be able to purchase them if you aren't in a coastal area. Frozen mussels can be used instead, and they should be defrosted in the refrigerator and not at room temperature or in the microwave. Pair cooked mussels with white wine like Sauvignon blanc or Riesling.
Cleaning
Step 1
Rinse the mussels under cold, clean water.
Step 2
With a fine-mesh brush, scrub the mussels around the edges of the shells to remove any excess debris.
Step 3
Rinse the mussels once more with under cold clean water from the tap.
Step 4
Pat the mussels dry with paper towels or allow them to dry on a cloth, keeping them covered for 10 minutes.
Broiling
Step 1
Preheat the broiler.
Step 2
Place the mussels evenly along the bottom of a broiler pan and add the white wine.
Step 3
Pour the melted butter over the mussels. Season the mussels with sea salt and freshly ground black pepper to taste, and toss the mussels.
Step 4
Broil the mussels for two to three minutes.
Step 5
Transfer the mussels to a large serving bowl or plate and serve right away.
Baking
Step 1
Preheat the oven to 400 degrees Fahrenheit.
Step 2
Arrange the mussels evenly along the bottom of a baking dish or roasting pan and add the white wine.
Step 3
Pour the melted butter over the mussels. Season the mussels with sea salt and freshly ground black pepper to taste, and toss the mussels.
Step 4
Bake the mussels in the oven for five to six minutes.
Step 5
Transfer the mussels to a large serving bowl or plate and serve right away.
Sautéing
Step 1
Heat the butter over medium heat in a large sauté pan until hot but not smoking.
Step 2
Put the chopped garlic in the sauté pan and cook for 30 seconds.
Step 3
Add the mussels and cook for two to three minutes, stirring often.
Step 4
Transfer the mussels to a large serving bowl or plate along with the remaining butter and serve right away.
Tips and Warnings
- Top the cooked mussels with chopped fresh flat-leaf parsley to taste and serve them with fresh lemon wedges for additional flavor.
Things You'll Need
- 2 lb. mussels
- Fine-mesh brush
- Paper towels, optional
- Dry cloths, optional
- Broiler pan
- 1/8 cup white wine
- 4 tbsp. melted unsalted butter
- Sea salt, to taste
- Freshly ground black pepper, to taste
- Large serving bowl or plate
- Baking dish or roasting pan
- 2 tsp. finely chopped fresh garlic
- Finely chopped fresh flat-leaf parsley, optional
- Fresh lemon wedges, optional
References
- "Fish and Shellfish"; James Peterson; 1996
- "Fish Without a Doubt"; Rick Moonen, Roy Finamore; 2008
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