10 Scrumptious Mussel Recipes
Moules-frites meets Normandy-style mussels when crispy fingerling potatoes are paired with mussels cooked in hard cider simmered with shallots, Dijon mustard, and cream. Fancy enough for a party, fast enough for a weeknight dinner—this quick-cooking dish is sure to make it into your regular recipe repertoire.
- Recipe: Cider-steamed Mussels
Why We Love Mussels
Mussels are perhaps the easiest seafood meal, ready in mere minutes. Their subtly sweet taste is enhanced in all types of recipes, from buttered pasta to spicy Thai soups.
Cultivated mussels have some advantages over wild varieties: The waters they grow in are pristine and constantly monitored, plus they're sustainable, making them an ecofriendly seafood choice. Cooking mussels is simple if you know the right moves. Up next, delicious recipes paried with helpful tips from Marco Pinchot of Taylor Shellfish Farms in Shelton, Washington, a Puget Sound farm that's cultivated mussels since the 1890s.
Curried Mussel Soup with Lime Slaw
Steamed Mussels with Root Vegetables
Mussel Tip: Place mussels in a large bowl in the refrigerator with a damp towel draped over the top. (Soaking in water suffocates them.) If storing on ice, drain accumulating water often.
Fettuccine with Mussels and Brown-Butter Leeks
Catalan Rice with Mussels
Mussel Tip: Before cooking, "debeard" the mussels: Pull the fuzzy threads toward the hinge of the shells to detach and discard them—or ask your fishmonger to remove them for you.
- Recipe: Catalan Rice with Mussels
Baked Mussels with Fennel
Warm Kale Salad with Mussels and Bacon
Serve stew with a crusty baguette for a satisfying off-the-coast dinner.
This Thai-inspired mussel dish comes courtesy of chef Braden Wages of Malai Kitchen in Dallas, Texas. He layers spicy, tangy, creamy layers of flavor using freshly muddled Thai chilies, coconut milk, lemongrass, lime, and fish sauce. Pro tip: Avoid the dryer, more fibrous pieces of lemongrass stalk by only using the segment with purple-tinted rings. And if (somehow) you’ve misplaced your silverware, don’t fret. You can always use an empty mussel shell as a pair of impromptu chopsticks. Just hold the empty shell like a pair of tweezers, and pluck out the mussel meat from any open shell.
12 oz mussels, cleaned, de-bearded (18-20 ea)
3 oz coconut milk
3 oz white wine
1 ea red Jalapeno pepper (Fresno), sliced
1 Tbl lemongrass, minced
1 Tbl garlic, minced
Thai chili/garlic for spice temp (depending on your preference)
1 Tbl shallots, chopped
1 Tbl Red Boat fish sauce
2 ea Cherry tomatoes, cut in half
1 Tbl butter
3 pieces banh mi bread, sliced and grilled
1. Heat pan with oil
2. Add mussels, red peppers, lemongrass, shallots, thai basil and butter
3. Add broth and cover
4. Cook until open and add salt to taste
5. Place in iron pot and serve with bread
6. Garnish with fried basil