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How to Clean and Cook Mussels

Albertina Roca
  |   May 27, 2016   |  
The great thing about mussels (apart from the fact they’re delicious and relatively inexpensive) is that they’re easy to cook. They’re also highly versatile, so you can use a number of different techniques to cook them and they can be incorporated into any number of different dishes.
Before we learn how to cook mussels, let’s figure out how to clean them.

How to Clean Mussels

Usually, when you purchase mussels, they won’t have been cleaned yet. In order to cook them at their best, you should remove all dirt and sand. But first, discard any mussels that are not shut tightly, since they may be dead and thus unsafe to eat. Soak the mussels in clean, cold water for around half an hour. While submerged, the mussels should breathe and filter the water, expelling any unwanted dirt or sand. You can also remove any of the brown hairs or beards from the mussels by pulling them off with your fingers. Remove the mussels and place them in a different container of clean water. Be careful not transfer any dirt from the first container into the second.
Now remove the mussels from the water one by one, and remove any sand or dirt on the surface of shell using a brush or cloth. Rinse each mussel off under a cool-running faucet, then dry it and place it aside, ready to be used in your dish. Cook immediately.

How to Steam Mussels

Steaming is an excellent way to cook mussels, since it encourages the mussels to open up and release their own flavorful juices, mixing with the water and creating a delicious broth. First, simmer 2 or 3 cups of flavorful liquid, such as white wine with herbs, or water with chicken broth, garlic and ginger, in a pot.
Add your cleaned mussels to the pot, cover, and turn the heat to high. When steam starts to emerge, change the heat to medium. When 5 minutes have passed, redistribute the mussels by shaking the pot carefully. Keep cooking until most (if not all) of the mussels have opened, checking periodically. When ready, discard any mussels that have refused to open, and serve the opened ones in bowls. Pour the broth from the pot over the mussels, adding some butter for added lusciousness. Serve the mussels with bread for soaking up the sauce. Yum!

How to Grill Mussels

Clean your grill and set it to medium high heat, and lather the grill surface with oil or onion juice. Place your cleaned mussels on the grill in rows and grill them until they open. Throw away any mussels that refuse to open, and transfer the open ones onto a plate. In a pot, melt some butter with chopped garlic and parsley, plus some ground chili pepper if you want some added spice. Pour this butter mixture over the mussels, along with any other added seasonings. Serve with lemon wedges and a side of your choice.

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Author

Albertina Roca

Copywriter & Certified Cheese Addict

Meet Albertina, a seasoned food writing wordsmith and marketing creative split between the sizzling vibes of Miami and the charming streets of Buenos Aires. With a solid 20 years in the traditional and digital advertising world for the gourmet food industry, she’s mastered the art of making words as mouthwatering as the dishes they describe. She’s proudly been part of the Gourmet Food Store family (and its brands) since its very beginnings, and what a fun, flavor-packed journey it has been!

Highlights

Albertina's journey in copywriting is marked by a passion for creativity and a knack for connecting with audiences. Her expertise spans SEO-driven content that boosts visibility, engaging social media strategies that spark conversations, persuasive advertising campaigns that captivate, and heartfelt storytelling that resonates deeply.

Experience

With a diverse portfolio spanning numerous articles, blogs, and captivating content pieces, Albertina has left her mark on the industry. From informative guides to persuasive sales copy, her work not only informs but also inspires action.

Education and Background

Her journey began at Rutgers College, where she studied in History and Political Science, with a minor in English Lit. She honed her craft at The Miami Ad School in South Beach, where creativity and copy collided under the South Florida Sun. From the neon streets of South Beach to the tango beats of Buenos Aires, her pen dances with the rhythm of whatever gastronomic tales she gets to write at the time.

Currently savoring life in Buenos Aires, Argentina, she’s bilingual in English and Spanish, an avid reader, and cheese addict.

Her writing? Seasoned with creativity, spiced with experience, and garnished with a dash of wit.

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