Cleaning and Preparing Mussels
Mussels require a thorough scrub under cold running water and the removal of the fibrous beard before they hit the heat. Tap any open shells against the counter; if they do not snap shut immediately, discard them, as they are no longer viable for cooking.
Freshness is non-negotiable
Buy your mussels the day you intend to cook them and keep them on ice or in the coldest part of your refrigerator until the very last moment.
- Stiff scrub brush
- Large colander
- Large heavy-bottomed pot with a tight-fitting lid
What goes in.
- 4 lblive mussels in the shell
- 1/2 cupdry white wine
- 3 tbspunsalted butter
- 3 clovesgarlic, smashed
- 1/4 cupfresh parsley, chopped
Removing the Byssus
Grasp the hairy tuft sticking out of the seam of the shell firmly. Pull it sharply toward the hinged end of the mussel to snap it away without tearing the delicate meat inside.
The method.
Scrub the shells
Place the mussels in a colander under steady cold running water. Scrub each one vigorously with a stiff brush to remove any barnacles, grit, or dried mud.
De-beard and cull
Pull the beard from each mussel. If you find a shell that is cracked or one that stays open after a firm tap, discard it immediately.
Aromatize the pot
In your large pot, melt the butter over medium-high heat. Add the garlic and cook until fragrant, about one minute, then pour in the white wine.
Steam the mussels
Add the clean mussels to the pot and cover tightly. Let them steam for 5 to 7 minutes, shaking the pot occasionally, until every shell has popped open.
Finish and serve
Discard any mussels that remain closed after steaming. Stir in the parsley and serve immediately, spooning the juices from the bottom of the pot over the bowls.
Other turns to take.
Tomato and Fennel
Add half a bulb of thinly sliced fennel to the butter and stir in a cup of crushed tomatoes before adding the mussels.
Spicy Thai Style
Replace the white wine with coconut milk and add red curry paste and a handful of bruised lemongrass stalks.
When it doesn't go to plan.
Never soak mussels in fresh water, as it will kill them; keep them in the colander or a bowl covered with a damp towel.
Use a pot large enough that the mussels fill no more than two-thirds of the volume to ensure even steaming.
If you are worried about grit, let the scrubbed mussels sit in a bowl of salted water for 20 minutes before cooking; they will filter out remaining sand.
The ones that keep coming up.
Why do some mussels stay closed after cooking?
A closed mussel after cooking is either overcooked or was dead before it hit the heat. It is best to discard these to avoid off-flavors.
Do I really need to remove the beard?
The beard is tough and chewy with a texture like nylon fishing line. It is unpleasant to eat, so removing it is essential for the quality of the dish.
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