Steamed Mussels

Steamed Mussels © kvalifood.com

Steamed mussels are surprisingly easy to make. The mussels are cleaned, cooked in an aromatic broth of white wine, thyme, and onion, and served piping hot with bread and butter. The whole pot is ready in under 15 minutes.

Ingredients

Yields 4 servings

  • 3–4 kg fresh blue mussels

Cooking broth

  • 2 dl dry white wine (or water with 1–2 tbsp vinegar)
  • 1 sprig thyme
  • ½ lemon
  • 10 whole black peppercorns
  • salt
  • 3 shallots, finely chopped
  • 1–2 garlic cloves, crushed
  • 4 parsley stalks

To serve

  • baguette (or bread)
  • butter

Directions

Clean the mussels

Go through all the mussels carefully. Discard any open mussels that do not close when tapped firmly against the edge of the counter. Scrub the mussels with a stiff brush and rinse them in several changes of cold water. Remove the beards and any barnacles.

Cook the mussels

Combine all the broth ingredients in a large pot that can hold all the mussels. Bring the broth to a boil and cook for 5 minutes. Add all the mussels and put the lid on. Cook over high heat for 5–6 minutes. Shake the pot occasionally.

Serving

Discard any mussels that have not opened during cooking. Arrange the open mussels piping hot in a large bowl. Strain the broth and pour it over. Serve with bread and butter.

Notes

  • The rule: discard open mussels BEFORE cooking (those that don’t close when tapped) and closed mussels AFTER cooking.
  • The mussels need room in the pot — use a large pot so the steam can circulate.
  • The broth is full of flavour and can be used as the base of a fish soup the next day.
  • Mussels with herb butter: Cook the mussels, remove one shell. Place them in an ovenproof dish, top with herb butter, and grill for 1–2 minutes.
  • Fresh mussels should smell of the sea, not of fish. Avoid mussels with a sharp or unpleasant smell.