What Are Mussels and How Can I Use Them?
Mussels is easier to cook with than it looks. Here's how to choose, use, and store them, what to substitute, and 105 recipes to get you started.
Key Points
- Cheap, briny farmed bivalve with sweet meat; cooks in minutes and yields a savory broth.
- Steam in wine or broth for 4 to 6 minutes, just until the shells gape open.
- Discard any mussel that stays open before cooking or stays shut after.
- Debeard and scrub right before cooking; debearding too early kills the mussel.
- Moules frites is the classic: steamed mussels and broth served with bread or fries.
What are mussels?
Mussels are small, blue-black bivalves with bright orange-to-cream meat inside. They are one of the cheapest shellfish at the counter.
Most of what you buy now is farmed on ropes, which keeps them clean and plump and makes them a sustainable choice.
The flavor is briny and a little sweet, more delicate than a clam. They cook in minutes and throw off a savory broth as they open, which is half the reason to make them.
Here mussels turn up in more than 100 recipes, from a punchy plate of Chilli Mussels to a pot of Italian Mussels in White Wine.
Cooking With Mussels
Steaming is the classic method and the easiest. Build a shallow pool of liquid in a wide pot, usually white wine or seasoned broth with garlic and shallot, bring it to a boil, then tip in the mussels and clamp on the lid.
Shake the pot once or twice and steam for 4 to 6 minutes, until the shells gape open. The moment most of them have opened, they are done. Pull the pot off the heat so they do not turn chewy.
That pot of mussels and broth is moules frites, the Belgian classic, served with crusty bread or fries to soak up the liquor. Mussels also enrich paella, chowder, and tomato pasta, lending their broth to the whole dish.
Pairing and Common Mistakes
Mussels take to garlic, shallot, white wine, cream, tomato, saffron, and a finish of parsley or chili. A squeeze of lemon at the end lifts the whole bowl.
The mistake that ruins a batch is ignoring the shells. A live mussel is closed, or closes when you tap it. Toss any that stay open before cooking and any that stay shut after, since those are the ones that can make you sick.
The second mistake is overcooking. Push past 7 or 8 minutes and the plump meat shrinks to a rubbery nub. Steam just until they open and stop there.
Substitutes for Mussels
Clams are the closest swap, with the same steam-open method and a similar briny snap, though they run a touch firmer and saltier. Cockles work the same way and are sweeter and smaller.
In a stew or paella where the mussels mainly add seafood depth, chopped clams or peeled shrimp fill the role. You lose the dramatic open shells but keep the brine.
If a recipe leans on the cooking liquid more than the meat, a good clam juice or seafood stock carries much of that flavor on its own.
Buying and Storing Mussels
Buy mussels that smell clean and like the sea, with tightly closed shells or shells that snap shut when tapped. Cracked or gaping shells mean a dead mussel, so leave those behind. Heavy, full-feeling shells are a good sign.
Keep them alive until you cook them. Store them in the fridge in a bowl covered with a damp cloth or paper towel, never sealed in a bag or sitting in water, both of which suffocate them. Set the bowl over ice if you can.
Cook live mussels within a day or two of buying.
Right before cooking, scrub the shells under cold water and pull off the wiry beard, the tuft poking from the shell, by tugging it firmly toward the hinge. Debeard them just before cooking, not hours ahead, since debearding kills the mussel.
Nutrition
Nutrition Facts
Serving Size 3 oz (85g)Quick facts
Where to find mussels: Mussels are usually found in the meats section or aisle of the grocery store or supermarket.
Food group: Mussels are a member of the Finfish and Shellfish Products US Department of Agriculture nutritional food group.
- In Chinese
- 贻贝
- British (UK) term
- Mussels
- en français
- moules
- en español
- mejillones
How much do mussels weigh?
| Amount | Weight |
|---|---|
| 3 ounce | 85 grams |
Related
Finfish and Shellfish Products
Recipes using mussels
There are 105 recipes that contain this ingredient.
Spicy Steamed Mussels
The recipe blends equal amounts of gueuze and Chardonnay to make these mussels fragrant, and adds Cajun spices for heat. We suggest a farmhouse ale in the Flemish tradition to pair with the mussels.
Master Seafood Risotto
Italian seafood risotto layered with shrimp, scallops, squid, mussels, and clams in a white wine garlic broth. Finished with bright gremolata and fresh herbs for a restaurant-worthy showstopper.
Risotto with Seafood & Dill
A succulent seafood dish made with shrimp, mussels, clams and white wine.
Menai Pride Mussels
Menai Pride mussels pate baked in a bain-marie with herring roe, brandy, double cream, and egg yolks. A traditional Welsh seafood starter served with toast fingers.
Mussel & Bacon Soup (Marguerite Patten)
Mussel and bacon soup in a tomato-basil broth with celery and onion. A classic British shellfish soup inspired by Marguerite Patten, ready in under 40 minutes.
Shellfish Gazpacho
Chilled shellfish gazpacho with shrimp, scallops, clams, and mussels served in roasted pepper halves with cucumber-tomato broth and olive oil croutons. A stunning cold summer seafood soup.
Chipotle Mussels with Orange Mayonnaise
Steamed mussels in a smoky chipotle-garlic broth with orange juice, topped with a homemade orange mayonnaise and fresh cilantro. An elegant seafood dish ready in 35 minutes.
Quiche Kenepuru
Quiche Kenepuru: a New Zealand-style mussel quiche with onion, cheese, cream, and marjoram in flaky pastry. Coastal Kiwi cooking at its most iconic.
Mussels Oregano
Mussels oregano: steamed mussels on the half-shell topped with a garlic-butter oregano bread crumb crust, baked and broiled until crisp. Italian American steakhouse classic for starters at home.
Midia Appetizer
Midia is a Turkish-style mussel and rice appetizer with pine nuts, currants, cinnamon, and allspice. Cooked in olive oil and served at room temperature with fresh lemon.
Steamed Mussels with Tomato Sauce & Feta
Mussels steamed over a simmering tomato-white wine sauce with oregano and red pepper flakes, served on pasta and topped with crumbled feta cheese. A Greek-inspired seafood pasta dinner for two.
Scallops & Mussels with Mustard Vinaigrette
Bay scallops and steamed mussels tossed in a from-scratch Dijon mustard vinaigrette, served over asparagus and Boston lettuce. An elegant seafood appetizer or light main.
Mussel Stew with Pineau Des Charentes
Mussels steamed in saffron-scented white wine, finished with a silky cream sauce and a splash of Pineau des Charentes. An elegant French bistro stew ready in 40 minutes.
Yum Hoi Mang-Pu - Thai Mussel Salad.
Yum Hoi Mang-Pu, a Thai mussel salad tossed with lemongrass, shallots, fresh mint, fiery bird's-eye chilies, lime juice, and fish sauce. Crisp, fiery, and sour, served over lettuce as a starter.
Billi Bi
Billi Bi, the classic French cream of mussel soup with white wine, shallots, heavy cream, egg yolk, and hollandaise. An elegant, velvety bisque served hot or chilled.
Steamed Mussels with Creamy Fish Filling
Steamed mussels topped with a Thai-spiced fish mousse of ginger, lemongrass, shrimp paste, and basil. An elegant bamboo-steamer appetizer for a Southeast Asian dinner.
Scallops & Mussels with Vinaigrette
Scallops and mussels with Dijon mustard vinaigrette, served over al dente asparagus on a bed of Boston lettuce. Lemon-marinated bay scallops and steamed mussels in a herb-rich dressing.
Mussels Steamed with Lemon Grass & Chile De Arbol
Steamed mussels in a lemongrass, chile de arbol, and white wine broth with napa cabbage, clam juice, and lime. A Thai-meets-French seafood bowl finished with fresh cilantro.
Fried Mussels
Greek-style fried mussels marinated in ouzo then dipped in a crispy beer and Parmesan batter with yogurt. A crunchy, briny appetizer straight from the Aegean coast.
Mussel& Saffron Soup
Mussel and saffron soup with fresh mussels steamed in white wine, simmered in a leek, garlic, and fenugreek broth tinted golden with saffron and finished with cream.
Stuffed Baked Mussels
Stuffed baked mussels on the half shell topped with reduced tomato sauce, chiffonade basil, and crisp breadcrumbs. Restaurant-style Italian appetizer in under an hour.
Grilled Mussels with Hot Fish Sauce
Broiled mussels with a spicy Southeast Asian dipping sauce of fish sauce, garlic, chili peppers, lemon, and sugar. Simple, bold, and ready in minutes.
Grilled Mussels with Hot Bean Sauce
Broiled mussels served with a spicy Asian dipping sauce of fish sauce, lemon, garlic, chili peppers, and sugar. A fast, no-fuss appetizer ready in 30 minutes.
Mussel & Bacon Soup
Mussel and bacon soup with fresh mussels steamed open in a smoky bacon, tomato, and basil fish broth. A rustic, one-pot seafood soup ready in 40 minutes.
Mussels Mariniere
Classic moules mariniere steamed in white wine with onion, celery, and garlic. Just five ingredients and 20 minutes from start to finish for a simple French bistro dish at home.
Steamed Mussels with Carmelized Onions
Steamed mussels tossed in caramelized onions, white wine broth, balsamic vinegar, and cream. A rich, savory one-pot seafood dish that's restaurant-quality in about an hour.
Hot Buttered Mussels (Irish)
Irish hot buttered mussels: fresh mussels steamed open and topped with butter, chives, and their own briny juices. Served with crusty brown bread.
King Sitic Moules Mariniere- (4*)
Classic moules mariniere with fresh mussels steamed in dry white wine, cream, and onion, finished with parsley and cracked pepper. A simple French bistro dish with just 6 ingredients.
Hot Buttered Mussels
Steamed mussels served in their own briny cooking juices with melted butter and fresh chives. Four ingredients and ready in under 10 minutes of cooking.
Seafood Locicero
Grilled shrimp and scallops with poached mussels and clams over crispy pasta pancakes, drizzled with a ginger-pepper marsala sauce. Restaurant-caliber seafood at home.
Paella #2
Paella with shrimp, mussels, clams, chicken, chorizo, and sole in saffron rice with sherry and artichoke hearts. A loaded Spanish-style one-pan feast.
Paella a la Basquaise
Paella a la Basquaise, a Basque-style saffron rice loaded with halibut, shrimp, mussels, clams, and chorizo, layered with prosciutto and baked in an earthenware casserole. A showstopping seafood paella.
Seafood a la Mediterranee
Luxurious seafood stew with lobster, shrimp, clams, and mussels in a white wine tomato broth flavored with garlic and herbs. This Mediterranean feast is elegant yet approachable.
Pilafi Me Mythia (Mussel Pilaf)
Greek mussel pilaf (pilafi me mythia) cooks short grain rice directly in mussel-and-wine broth. The seafood-stock pilaf of the Aegean coast.
Le Trou's Mouclade
Mouclade, the classic French Bordeaux mussel dish steamed with shallots, white wine, saffron, and cream. Like moules marière's richer, golden cousin.
Alaska Matelote
French seafood stew (matelote) with canned salmon, prawns, mussels, white fish, and mushrooms simmered in cider-stock broth with basil and lemon: hearty mixed seafood soup.
Sopa Leao Velloso
Grand Brazilian seafood soup with grouper, shrimp, mussels, crab, and lobster in a rich fish head stock with tomatoes, coriander, parsley, and cayenne. A coastal feast in a bowl.
Red Snapper En Papillote
Red snapper en papillote: snapper fillets baked in foil packets with scallops, shrimp, mussels, garlic marinara, and Cafe de Paris sauce. A dinner-party seafood feast unwrapped at the table.
Fisherman's Bouillabaisse
Fisherman's bouillabaisse with lobster, red snapper, clams, and mussels in a tomato and white wine broth. Provence-inspired seafood stew ready in 45 minutes.
Linguine with Mussels, Sun-Dried Tomatoes & Olives
Linguine with steamed mussels, rehydrated sun-dried tomatoes, black olives, red bell peppers, and fresh basil in a white wine and fish stock sauce. A Mediterranean seafood pasta ready in an hour.
Shellfish & Chicken Paella
Grilled paella with chicken thighs, lobster, shrimp, scallops, mussels, clams, and chorizo over curry-turmeric rice with ancho powder. A show-stopping one-platter feast.
Bistro Moncur Potato & Mussel Salad
Potato and mussel salad with a saffron vinaigrette, sliced fennel, black olives, tomatoes, and torn basil. An elegant Australian bistro-style salad dressed while the potatoes are still warm.
Satay-Satay Hurricane Soup
Thai-style seafood soup with shrimp, crab claws, mussels, and fish in a galangal-lemongrass-lime leaf broth built on a slow-cooked garlic-chili paste. Bold, sour, and aromatic.
Curry Cream Mussels
Curry cream mussels steamed open in cider and thyme, then draped in a silky shallot-and-curry sauce finished with half-and-half. A cool-warm appetizer with French-Indian elegance.
Chilled Mussels with Caper Mayonnaise
Chilled mussels on the half shell topped with caper mayonnaise spiked with Tabasco and lemon juice. An elegant no-cook seafood appetizer ready in 20 minutes.
Chippotle Mussels with Orange Mayonnaise
Chipotle mussels steamed with garlic and orange zest in a smoky reduced broth, topped with homemade orange mayonnaise and fresh cilantro.
Goan Style Mussels
Goan-style mussels steamed in a fragrant coconut broth with garlic-ginger paste, turmeric, cumin, and green chili. A quick Indian seafood dish with bold coastal flavor.
Classic Mussels Mariniere
Mussels mariniere steamed in dry white wine with scallion, garlic, parsley, bay, and thyme, finished with butter. The classic French moules style, ready in under 30 minutes from kettle to bowl.
Tomato Basil Mussels
Tomato basil mussels: fresh mussels steamed open in a broth of white wine, garlic, diced tomatoes, basil, and hot sauce. A 15-minute Mediterranean dinner served in its own briny-tomato broth.
More mussel recipes
- Bistro Moncur Potato & Mussel Salad
- Chippotle Mussels with Orange Mayonnaise
- Curried Mussels
- Curry Cream Mussels
- Hot Buttered Mussels
- Hot Buttered Mussels (Irish)
- King Sitic Moules Mariniere- (4*)
- Mussel & Corn Chowder
- Mussels a la Portuguese
- Mussels Alla Marinara
- Mussels Etienne
- Paella with Seafood
- Steamed Mussels with Carmelized Onions
