“If you ever forget when mussels are in season, just remember peak season as during the months with a ‘-ber’ ending.”
If you know anything about me, then you know mussels are one of my favorite meals. Preparing and eating mussels give off such a calming and relaxing vibe. They take little time to prepare and it’s very simple to change the flavor profile — for example, my white wine mussels and curried mussels follow the same method, just different tastes. Below is an overview of everything you need to know about buying, preparing, cooking, and eating mussels — and, of course, my favorite mussels recipes (which is all of them).
Selecting Mussels
Buy Mussels as Close as Possible to the Time You Will Cook Them
- I have always known mussels season to be around late-September to sometime around February/March. If you ever forget when mussels are in season, just remember peak season as during the months with a “-ber” ending.
- I typically buy mussels in the morning or early afternoon of the same day I plan to cook them, especially when they are from the grocery store as opposed to a fish market where they would be much fresher/recently harvested. You can buy them the day before but be sure to inspect them more closely before cooking to ensure freshness.
- Fresh mussels should be black (with a blue tint) and have glossy, shiny shells. They should not be stored in plastic, so the mussels will likely come in a mesh bag stored on ice. Mussels should be tagged with a harvest date. If not, you should ask. You will want mussels that have been harvested recently.
Storing Mussels
Don’t Store Mussels Covered in Water or Plastic
- Until you’re ready to cook the mussels, keep them as cold and as wet as possible but NOT covered in water.
- Never store mussels in a plastic bag. I typically store them in the mesh wrap or netting that they come in. I then store the mesh bag of mussels in a small/medium bowl lined with a dry paper towel to catch excess water and covered with a cold, damp paper towel (wring it out so it’s soaked but not dripping with water). I opt for a small stainless steel mixing bowl when I can because the stainless-steel chills quickly and holds the temperature slightly better glass or ceramic bowls.
- Store the mussels in the very back / coldest part of your fridge.
Cleaning & Preparing Mussels
The Mussels Should be Alive and Smelly Mildly of the Ocean
- Fresh, live mussels should have a mild ocean smell. If anything smells rancid, throw them out. They should be tightly closed. If you come across one that is slightly open, give it a firm tap with one finger. The shell should close, which is evidence that it is alive and still fresh. Discard any mussels that do not close after a firm tap as well as any that are cracked or wide opened prior to cooking.
Always Inspect Each Shell for Dirt/Mud Before Cooking
- Always clean and inspect mussels before cooking them. Lightly brush each one with a vegetable brush or using your hands to get rid of any dirt or mud. You can run them (individually or in a colander) over a soft stream of cold water.
Remove the Mussel Beard
- Right before cooking, remove the mussel beard. Yes, I said beard. It’s a little hairy fiber that you might see attached to the shell. Pinch and tug at it firmly to remove it. Alternatively, you can use a pair of kitchen shears to cut it.
Cooking Mussels
- When the mussels are done steaming, they’ll open! It really is that easy. The steaming process should take about five minutes in a covered pot. If you come across a mussel that did not open in the steaming process, don’t force it open – discard it.
Eating Mussels
- To eat mussels, hold a shell in your hand. Use fork or your other hand to open the shell more widely, pull out the meat, dip it into the broth, and eat. The shell should already have a small gap where it opened during cooking. If you come across a mussel that did not open in the cooking process, discard it.
- If you are eating mussels in a restaurant, you might be given a small fork (smaller than a dinner fork) to use to pry open the shells. You will also be given a side bowl, which should be used to discard the shells.
Some of My Favorite Places to Eat Mussels
- If you can’t tell already, I am a huge proponent of making mussels at home, but my love for mussels started in restaurants, as it was not a food I grew up eating at home. Even though I enjoy cooking them, I still order them out quite often just simply because it is one of my favorite things to eat.
- Juste (48 rue Laffitte, 75009, Paris, France): I will never forget this place, hence the entire post I wrote on this place. France is very much one of those countries that sticks to seasonal and regional eating. Meaning, seafood dishes will not be as abundant inland (like in Paris) as they will be in a coastal city. If you are looking for quality and affordable seafood in Paris, I highly recommend Juste. It is half seafood market and half restaurant. Very quaint and very chill with excellent mussels.
