Why Mussels Should Be on Your Plate Today: Health Benefits, Recipes

September 29, 2024

The Complete Mussel Guide: How to Buy, Store, Clean, and Cook Mussels at Home

Mussels are one of the most nutritious, sustainable, and affordable seafood options available -- but they intimidate many home cooks who are unfamiliar with how to select, store, clean, and cook them. This guide covers the complete practical workflow: how to identify fresh mussels at the market, how to store them correctly at home, how to clean and debeard them, the key technique rules that apply to every cooking method, and three recipes not covered in the companion article -- mussels in tomato sauce (for pasta), baked stuffed mussels, and mussel chowder.

Mussels at Global Seafoods

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How to Buy Fresh Mussels: The Complete Freshness Checklist

• Shells closed or closing: fresh, live mussels have tightly closed shells; a mussel that is slightly open is not necessarily dead -- tap it firmly on the counter; if it closes within a few seconds, it is alive and safe; if it remains open after tapping, it is dead and must be discarded; do not buy mussels with a significant number of open shells
• Smell: fresh mussels smell clean and oceanic -- like the sea; any sour, ammonia-like, or strongly fishy smell indicates the mussels are past their prime; do not buy them
• Shell integrity: shells should be intact with no cracks or chips; cracked shells expose the mussel to bacteria and accelerate spoilage
• Weight: fresh mussels feel heavy for their size; a mussel that feels unusually light may have dried out inside
• Beard: the beard (the fibrous threads protruding from the shell) should be present -- mussels that have been debearded in advance have a shorter shelf life because debearding damages the mussel; buy mussels with their beards intact and debeard them yourself just before cooking
• Source: buy from a reputable supplier who can tell you the harvest date and origin; farmed mussels from certified sustainable sources are the safest and most consistent quality

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How to Store Mussels at Home

• Do not seal them: mussels are alive and need to breathe; storing them in a sealed container or submerged in water will kill them; place them in a bowl or colander
• Cover with a damp cloth: place a damp (not wet) kitchen towel or paper towels over the mussels to maintain humidity without sealing them; the cloth should be damp, not dripping
• Refrigerate: store in the coldest part of the refrigerator (32-38F / 0-3C); do not store in the freezer (freezing kills live mussels and destroys their texture)
• Do not store in fresh water: fresh water kills mussels; if you want to add moisture, use a small amount of seawater or lightly salted water (approximately 1 tsp salt per quart of water)
• Cook within 1-2 days: mussels are highly perishable; cook within 1-2 days of purchase for the best flavor and safety; check the mussels before cooking and discard any that have died (open and not closing when tapped, or with a bad smell)
• Do not store with ice directly on the mussels: melting ice produces fresh water, which kills mussels; if using ice, place the mussels in a colander above the ice, not in contact with it

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How to Clean and Debeard Mussels

1. Rinse under cold running water: place the mussels in a colander and rinse under cold running water; do not soak them (soaking in fresh water kills them)
2. Scrub the shells: use a stiff brush or the rough side of a sponge to scrub any barnacles, mud, or debris from the shells; pay particular attention to the hinge area where debris accumulates
3. Remove the beard: the beard is the fibrous byssus threads that the mussel uses to attach itself to surfaces; grip the beard firmly between your thumb and forefinger and pull it toward the hinge of the shell (not toward the opening) with a firm, steady pull; pulling toward the hinge minimizes damage to the mussel; do not use scissors -- cutting the beard leaves a stub that is difficult to remove and can harbor bacteria
4. Debeard just before cooking: debearding damages the mussel and accelerates its death; debeard no more than 30-60 minutes before cooking; do not debeard and then refrigerate for later use
5. Final check: after cleaning, tap any open mussels on the counter; discard any that do not close; discard any with cracked or broken shells

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The Key Technique Rules for Cooking Mussels

• Use a large pot: mussels should not be more than 2-3 layers deep in the pot; overcrowding prevents even steaming and results in some mussels being overcooked while others are undercooked; use a pot that is at least twice the volume of the mussels
• High heat: mussels cook best over high heat; the steam generated by the liquid in the pot is what cooks the mussels; low heat produces insufficient steam and results in uneven cooking
• Cover tightly: the lid must fit tightly to trap the steam; a loose lid allows steam to escape and extends cooking time
• Cook just until open: mussels are done when their shells open; this typically takes 4-6 minutes; do not continue cooking after the shells open -- overcooked mussels become rubbery, shrink significantly, and lose their flavor
• Shake the pot: shake the pot once or twice during cooking to redistribute the mussels and ensure even cooking
• Discard unopened mussels: after cooking, discard any mussels that have not opened; these were dead before cooking and are not safe to eat; do not try to force them open
• Serve immediately: mussels deteriorate quickly after cooking; serve within 5-10 minutes of cooking for the best texture and flavor

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Three Mussel Recipes: Tomato Sauce, Baked Stuffed, and Chowder

1. Mussels in Tomato Sauce (for Pasta or as a Standalone Dish)

Serves: 4 | Total time: 30 minutes

Ingredients:

• 2 lbs (900g) fresh mussels, scrubbed and debearded
• 3 tbsp olive oil
• 4 cloves garlic, thinly sliced
• 1/2 tsp red pepper flakes
• 1/2 cup (120ml) dry white wine
• 1 can (28 oz / 800g) crushed San Marzano tomatoes
• 1 tsp dried oregano
• 2 tbsp fresh flat-leaf parsley, chopped
• Salt and black pepper to taste
• 1 lb (450g) linguine or spaghetti (if serving as pasta)
• Crusty bread for serving (if serving as a standalone dish)

Instructions:

1. If serving as pasta: cook the pasta in heavily salted water until 2 minutes short of al dente; reserve 1 cup of pasta water before draining
2. Heat the olive oil in a large pot over medium heat; add the garlic and red pepper flakes; cook for 1-2 minutes until the garlic is golden (not browned -- browned garlic is bitter)
3. Add the white wine; increase heat to medium-high; cook for 2 minutes until reduced by half
4. Add the crushed tomatoes and oregano; bring to a simmer; cook for 10 minutes, stirring occasionally; season with salt and pepper
5. Increase heat to high; add the mussels; cover tightly; cook for 4-6 minutes until the mussels have opened; discard any that do not open
6. For pasta: add the drained pasta to the pot; toss to coat; add pasta water as needed to loosen the sauce; cook for 1-2 minutes until the pasta is al dente; garnish with parsley; serve immediately
7. As a standalone dish: ladle into large bowls; garnish with parsley; serve with crusty bread

2. Baked Stuffed Mussels (Cozze Gratinate)

Serves: 4 as an appetizer | Total time: 35 minutes

Note: this is the Italian preparation cozze gratinate -- mussels baked with a seasoned breadcrumb topping; it is a classic antipasto in southern Italian cuisine, particularly in Puglia and Naples.

Ingredients:

• 2 lbs (900g) fresh mussels, scrubbed and debearded
• 1/2 cup (120ml) dry white wine (for steaming)
• 1 cup (60g) fresh breadcrumbs (from day-old bread; not panko)
• 3 cloves garlic, minced
• 3 tbsp fresh flat-leaf parsley, finely chopped
• 2 tbsp Parmesan, finely grated
• 3 tbsp olive oil
• 1/4 tsp red pepper flakes
• Salt and black pepper to taste
• Lemon wedges for serving

Instructions:

1. Preheat oven to 425F (220C)
2. Steam the mussels: place the mussels and white wine in a large pot over high heat; cover and cook for 3-4 minutes until the mussels just begin to open (they should be barely open -- they will finish cooking in the oven); discard any that do not open; remove from heat immediately
3. Remove the top shell from each mussel; arrange the mussels (in their bottom shells) on a baking sheet in a single layer
4. Make the topping: combine the breadcrumbs, garlic, parsley, Parmesan, olive oil, and red pepper flakes; mix until the breadcrumbs are evenly coated with the olive oil; season with salt and pepper
5. Spoon approximately 1 tsp of the breadcrumb mixture onto each mussel; press gently to adhere
6. Bake for 8-10 minutes until the breadcrumbs are golden and crispy; broil for the final 1-2 minutes for a deeper golden color
7. Serve immediately with lemon wedges

Technique note: use fresh breadcrumbs (made from day-old bread in a food processor), not panko; fresh breadcrumbs absorb the olive oil and mussel juices during baking, producing a moist, flavorful topping; panko stays dry and does not absorb the juices as effectively.

3. Mussel Chowder

Serves: 4-6 | Total time: 45 minutes

Ingredients:

• 2 lbs (900g) fresh mussels, scrubbed and debearded
• 1 cup (240ml) dry white wine (for steaming)
• 4 tbsp unsalted butter
• 1 medium onion, diced
• 2 stalks celery, diced
• 2 cloves garlic, minced
• 2 medium Yukon Gold potatoes, peeled and diced into 1/2-inch cubes
• 2 cups (480ml) reserved mussel steaming liquid (strained through a fine-mesh strainer or cheesecloth to remove grit)
• 1 cup (240ml) clam juice or seafood stock
• 1 cup (240ml) heavy cream
• 1 tsp fresh thyme leaves
• Salt and white pepper to taste
• Fresh chives for garnish
• Oyster crackers for serving

Instructions:

1. Steam the mussels: place the mussels and white wine in a large pot over high heat; cover and cook for 4-6 minutes until the mussels have opened; discard any that do not open; remove the mussels from their shells; reserve the steaming liquid; strain the steaming liquid through a fine-mesh strainer lined with cheesecloth to remove any grit or shell fragments; set aside
2. Melt the butter in a large saucepan over medium heat; add the onion and celery; cook for 6-8 minutes until softened; add the garlic and cook for 1 minute
3. Add the potatoes, strained mussel steaming liquid, and clam juice; bring to a simmer; cook for 12-15 minutes until the potatoes are tender
4. Add the heavy cream and thyme; simmer for 5 minutes; season with salt and white pepper
5. Add the reserved mussel meat; cook for 1-2 minutes until heated through; do not boil after adding the mussels (boiling toughens the meat)
6. Ladle into bowls; garnish with chives; serve with oyster crackers

Technique note: the strained mussel steaming liquid is the most flavorful component of this chowder -- it concentrates the oceanic flavor of the mussels and eliminates the need for additional salt in most cases; taste the chowder before adding salt, as the steaming liquid is already quite salty.

Mussels | Clams | Geoduck | Abalone | Sea Urchin (Uni)

Also see: Why Mussels Are the Most Sustainable Seafood: The Complete Guide

Watch seafood preparation videos on the Global Seafoods YouTube Channel

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Frequently Asked Questions About Cooking Mussels

How do I know if mussels are safe to eat?

Before cooking: discard any mussels that are open and do not close when tapped firmly on the counter (these are dead); discard any with cracked or broken shells; discard any with a sour or ammonia-like smell. After cooking: discard any mussels that have not opened -- these were dead before cooking and are not safe to eat; do not try to force them open. Fresh mussels should smell clean and oceanic before cooking; the cooked meat should be plump, firm, and orange-yellow in color.

How do I debeard mussels?

Grip the beard (the fibrous byssus threads protruding from the shell) firmly between your thumb and forefinger; pull it firmly toward the hinge of the shell (not toward the opening); the beard should come away with a firm, steady pull. Do not use scissors -- cutting the beard leaves a stub that is difficult to remove. Debeard just before cooking (no more than 30-60 minutes in advance) -- debearding damages the mussel and accelerates its death.

Why do some mussels not open after cooking?

Mussels that do not open after cooking were dead before they were cooked -- the adductor muscle that holds the shell closed was already relaxed (dead mussels open; the muscle contraction that keeps them closed requires the mussel to be alive). Discard any mussels that do not open after 6 minutes of cooking. The common belief that unopened mussels are safe to eat if forced open is incorrect -- discard them. A small number of unopened mussels in a batch is normal; if a large proportion do not open, the mussels may have been stored incorrectly or were not fresh.

Can I cook mussels from frozen?

Frozen mussels are typically sold pre-cooked (steamed and then frozen); they only need to be heated through, not cooked from raw. Add frozen mussels directly to a hot sauce or broth and heat for 3-4 minutes until warmed through; do not overcook -- pre-cooked frozen mussels become rubbery very quickly. Do not thaw frozen mussels at room temperature; thaw in the refrigerator overnight or add directly to the hot cooking liquid from frozen. Note: frozen mussels will not open during cooking (they are already open inside the shell); this is normal and does not indicate they are unsafe.

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