I know that cooking mussels can feel intimidating. We tend to eat them entirely at restaurants as a especial cover. But mussels are therefore fast and easy to make that there ‘s no reason they ca n’t be made on interfering weekday evenings. Learn how to cook mussels so every day can be a cover !
Why you’ll love this mussels in white wine recipe
- The broth is super flavorful and goes well with salty mussels, a plate of French fries, and a glass of white wine. Moules frites!
- It’s really easy to make. Saute some shallots and garlic in butter or oil → add bay leaves, black pepper, wine, and mussels → add in a little cream, lemon juice, and parsley → EAT!
- And about that cream. Heavy cream would be the traditional approach, but I often use dairy-free cashew cream. The choice is yours!
- It’s a simple and classic mussels recipe that’s really easy to master.
How to choose mussels
Mussels are alive when you buy them, therefore front for them in low tanks in the fish department. Often you can pick out the mussels you want. If they ‘re only sold in bags in your grocery store store, you may want to open the udder first to make certain the mussels are alive and in dependable form.
occasionally they will be sold on ice. Make sure that they are not submerged in water as they need to breathe .
A few rules for buying mussels
- Mussels should smell briny, like the sea. If they smell bad, don’t buy them.
- The shells should be tightly closed. If a shell is open, give it a firm tap on the counter. If it closes, it means it’s still alive and safe to eat. If it doesn’t close, don’t buy it.
- Don’t by mussels if their shells are cracked.
- If you’re more than a short walk from your grocery store, ask the fishmonger to give you a bag of ice to help keep the mussels cold on your drive home.
How to store mussels
Storing fresh mussels
Mussels are estimable consume the like day as they are bought. But they can be stored for a couple of days in the electric refrigerator. If you have to store them for longer than the good afternoon, buy a few extra as you ‘ll end up tossing a few that have died .
a soon as you get home, put the mussels in a colander and set the colander over a big bowl. This will prevent the mussels from suffocating in the liquid they release. Cover the bowling ball with a fabric and put it in your electric refrigerator .
Mussels need to breathe so never cover the bowl with plastic. besides, make certain that you do n’t clean the mussels until right field before you cook them .
Storing cooked mussels
If you have leftover mussels, you can store them to eat former. Put them in a cover container and keep them in your electric refrigerator for up to 2 days .
But please don’t reheat leftover mussels! Trust me, this is not something you want to do .
rather, top them with a little finely minced onion and tomato and a extort of linden juice or a little sherry vinegar and serve them cold on the half shell. They ‘re delightful this way !
How to clean mussels
justly before you cook the mussels, you need to clean them. Do n’t do this in advance or you ‘ll kill them .
Working with one mussel at a time, rinse the shell under cool running water and scrub it lightly to remove and debris. Make indisputable to keep the stadium of mussels on the counterpunch as you do n’t want it to fill with body of water .
If there is something that looks like some hair’s-breadth ( see the mental picture above ) in the mussel, this is the beard. It ‘s a bit of the lasso that they were grown on and should be removed before cooking .
To remove the beard, or de-beard the mussels, grab the beard and pull it towards the tail ( narrow ) end of the mussel. Most of the time it will come out with a firm lug. If not, you can cut it with a match of scissors as close to the shell as possible .
How to cook mussels
Mussels cook identical cursorily, so this is the easy share .
begin by choosing a bombastic pot with a close fitting eyelid. Mussels will take up about 1/3 more distance in the toilet once they ‘re opened. I have a 3.5 L ( 3.7 QT ) braiser that I LOVE for cooking mussels. It ‘s a pretty pot so I can serve the mussels in it. It ‘s the pot you see in the pictures .
Prepare the broth that you plan on using. You can use this mussels in egg white wine recipe or my thai coconut mussels recipe. Or make your own flavorful broth. Just make certain there is no more than about a 1 inch of melted in the bottom of the pot. You want the mussels to steam, not boil .
then bring the liquid to a rapid churn, add the mussels all at once, and put the eyelid on the pot. now, set a timer for 3 minutes. When the timer goes off, gently stir the mussels and push any that have not opened to the bottom of the pot. Being closer to the estrus helps them to open .
Let the mussels cook for 2 minutes more ( 5 minutes total ) then remove the toilet from the heat and discard any shells that have not opened .
That ‘s it ! You ‘ve equitable learned how to cook mussels !
What to serve with mussels (moules frites!)
The classical pairing with mussels is french fries. Moules frites ( mussels and fries in French ) go very well together. I like to dip the fries in the mussels ‘ sauce. It ‘s then good !
Here are a few of my favorite fries recipes that go great with mussels:
To make this a superintendent easy dinner recipe, simply serve the mussels with some bread on the side to dip in the sauce. Or get a bantam bit fancy and make garlic bread .
To round out the meal I like to serve mussels with a slope green salad. Often it ‘s a simple as some rocket with chopped radishes tossed in some olive petroleum and balsamic vinegar. When I ‘m serving mussels to guests, I ‘ll put in a short more oeuvre and make one of my favored salad recipes :
How many mussels to serve per person?
As a main run, I recommend serving 1 pound. of mussels per person. If you ‘re making mussels as an appetizer, you ‘ll want to make 1/2 pound. of mussels per person .
Remember to subscribe to THE ENDLESS MEAL’S NEWSLETTER for FREE to get healthy and delicious recipes each week + our cookbook!
Favorite Seafood Recipes
How to Cook Mussels
Have you ever wondered how to cook mussels? Spoiler alert: it’s super easy! I’ll show you how to choose, store, clean, and cook mussels. Plus I’ll share my favorite mussels in white wine recipe. Are you ready to learn how to prepare mussels? Let’s do this!✨ If you love these mussels as much as I do, make sure to give them a 5-star review in the comments below!
If you love this recipe adenine much as we do, let us know with a 5-star military rank !
stars (
ratings ) Print Recipe
Pin Recipe
Cook Mode
stop your screen from going dark while you cook this recipe
Ingredients
-
2
tablespoons
butter, olive oil, for dairy-free
-
1
small
shallot, thinly sliced
-
3
cloves
garlic, thinly sliced
-
2
bay leaves
-
½
teaspoon
black pepper
-
1
cup
dry white wine
-
4
lb
mussels, cleaned
- optional : ¼ cup cream, we like to use cashew cream but dairy cream works, besides. See notes
- juice from ½ lemon
-
2
tablespoons
finely minced parsley
Instructions
- Melt the butter in a bombastic pot over medium-high inflame. Add the shallot and garlic and let them cook for 3 minutes. Add the bay leaves, pepper, and wine to the pot and bring the wine to a boil.
2 tablespoons butter,
1 small shallot,
3 cloves garlic,
2 bay leaves,
½ teaspoon black pepper,
1 cup dry white wine
Read more: Mochi Ice Cream
- Add the mussels and cover the pot. After three minutes, take the lid off and lightly stir the mussels. Try to push any shells that are unopened to the bed of the pot so they are closer to the heat. After 5 minutes remove the mussels from the heat. Discard any mussels that have not opened.
4 lb mussels
- Pour the cream ( if using ) and the lemon juice into the sauce and gently mix. Sprinkle the parsley over the top and serve right away.
Optional: ¼ cup cream,
Juice from ½ lemon,
2 tablespoons finely minced parsley
Notes
To make cashew cream, combine ⅓ cup of raw cashews with 1 cup of water and blend on high until smooth. Strain through a fine-mesh sieve before using.
Serving:
1
serving = ¼ of the recipe
,
Calories:
261
kcal
,
Carbohydrates:
12
g
,
Protein:
28
g
,
Fat:
5
g
,
Saturated Fat:
1
g
,
Polyunsaturated Fat:
1
g
,
Monounsaturated Fat:
1
g
,
Cholesterol:
66
mg
,
Sodium:
674
mg
,
Potassium:
826
mg
,
Fiber:
1
g
,
Sugar:
1
g
,
Vitamin A:
387
IU
,
Vitamin C:
20
mg
,
Calcium:
82
mg
,
Iron:
9
mg
DID YOU MAKE THIS RECIPE?
If you love this recipe as much as we do, be sure to leave a review or share it on Instagram and tag @TheEndlessMeal.
This recipe is function of our Valentine ‘s Day Dinner Ideas series .
