“Cooking mussels at home is something that I think a lot of people are intimidated by but definitely should not be.”

It’s mussel season! People often ask me what my favorite dish is, which is like the most challenging question you can ever ask a foodie. now that I think about it, I think mussels take the prize. I order them literally everywhere I go and my favorite part is the buttery bread that gets dipped into the delicious sauce that the mussels are steamed in. Not eating out as much as I used to has led me to perfect some of my favorite restaurant meals at home.

Cooking mussels at home is something that I think a lot of people are intimidated by but definitely should not be. As long as you start with fresh mussels and you can conjure up a fairly flavorful broth, you’re in business.

The Best Time To Buy Mussels

A good rule to remember is that mussels are best enjoyed in months that end in “ber”(no judgment if you just recited September through December in your head). I measure out buying about 1 pound per person for an entrée-sized portion and a bit less than that if you’re making them as an appetizer.

Mussel Maintenance

Okay, so you’ve bought more mussels than needed, or you’re not ready to cook them right away. The key is to keep them wet, but not stored in water. My preferred way to store mussels is in the mesh or net that they came inside of a small-medium bowl. Place a paper towel at the bottom of the bowl, which will catch some of the water that accumulates over time.Cover the bowl of mussels with a damp paper towel and keep in the fridge.  Do not store mussels in plastic ever. They will die.

I don’t like to store mussels for more than 36 hours, although I think they technically keep in the fridge for 2-3 days. I just think all shellfish is best (and safest) at its freshest point which is as soon as you buy them.

Always Clean & Inspect Mussels Before You Cook Them

Fresh mussels should have a slightly salty smell. Any strong or pungent smells are a red flag.

Right before I am ready to cook them, I remove the mussels from their net packaging and lightly brush each mussel to remove any dirt or mud. This is the perfect time to inspect them as you go. fresh mussels should be tightly closed.  Discard any shell that is open or broken.

The Steaming Process

Okay, so let’s talk about steaming them. This is the best part.  step one – perfect the broth.  This is the sauce that the mussels will steam in and absorb all of the delicious flavor.  this recipe is pretty classic and I think is similar to the broth that you’ll typically find in restaurants. We’re using lots of shallots and garlic cooked in butter and extra virgin olive oil (such a timeless combination that let’s you know we are going places). The liquid is white wine + a touch of chicken stock and cream. use a good white wine. It does not have to be super expensive, but make sure it’s a pretty good quality because after all, this will be the dominant flavor in the sauce. The mussels are added to the simmering liquid, covered and steamed for several minutes until all of the mussels have opened.

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steamed mussels in a creamy garlic white wine sauce

mussels tossed and steamed in a creamy garlic white wine sauce and served with buttery crusty bread for dipping

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Ingredients

• 2 to 3 pounds of fresh mussels
• 3 tablespoons butter
• 1 teaspoon olive oil
• 5-6 shallots, chopped
• 5 cloves garlic, minced
• kosher salt + freshly ground black pepper, to taste
• 1 cup good white wine (sauvignon blanc or pinot work well)
• 1/4 cup chicken or seafood broth
• 1/3 cup heavy cream (1/2 cup for an even creamier version)
• lemon wedges and chopped parsley, to serve

Instructions

1. lightly scrub each mussel with a small wet brush. inspect each mussel to ensure it’s tightly closed. discard any mussel with open or broken shells. fresh mussels should smell mild and slightly salty - not pungent or strong.
2. in a deep skillet or everyday pan with a lid, melt butter over medium heat. add olive oil and sauté onions for 1-2 minutes until softened. add garlic and sauté for another minute while stirring so the garlic doesn’t burn. add a few pinches of salt and freshly ground pepper.
3. add wine and bring to a steady simmer on medium heat. you’ll want the wine to cook for a bit on its own to take out the alcohol taste - this could take between 5-10 minutes. always taste if you’re not sure.;;add chicken stock and heavy cream to the wine mixture. slowly stir to combine. before moving onto the next step, taste the sauce to rest for any needed additions of butter or cream (if the sauce tastes more acidic than you’d like) or salt.
4. while at a steady simmer, add mussels and lightly toss in the sauce. immediately cover the pan and steam undisturbed for about 5 minutes or until it appears all the shall have opened. if a lot of shells are still closed, cover again and continue steaming for a few additional minutes. keep in mind that there might be a few shells that never open - discard those. once steamed, spoon the broth over the cooked mussels to coat them. top with fresh parsley
5. spoon mussels and some broth into individual bowls and leave with a lemon wedge and buttery crispy bread for dipping.

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