How long does it take to steam mussels?

Mussels steam up quickly in 5 minutes or less which makes them ideal for quick and healthy meals. If you let them cook much longer than this, they will become overcooked and rubbery.

How do I make sure I don't overcook mussels so they aren't chewy and tough?

Ensure the mussels don't overcook by immediately removing any open mussels to a bowl while the rest continue cooking. Replace the lid back on the pot to allow the others to open up. Repeat this step, checking every 30 seconds or so to remove opened shells until all mussels are opened. Let the mussels rest in the bowl and toss them back into the sauce before serving.

Where do the best mussels come from?

This is subjective of course, but experts and connoisseurs say the best mussels come from the river Scheldt, which connects Western Belgium to the Netherlands. Others say the best mussels come from New Zealand.

Why do mussels need to be soaked prior to cooking, and how long should I soak them?

Mussels need to be soaked prior to cooking so they release any sand they may have accumulated. Soak mussels for 20 minutes to an hour in water mixed with about 1/4 to 1/2 cup of all-purpose flour and a couple of tablespoons of sea salt. Alternatively, you can soak mussels in cold seawater or salted water for 20 minutes to 1 hour prior to cooking. Rinse well before using.

What do mussels taste like?

Any good mussel should taste briny and like the ocean or seabed from which it came. Unless you're eating a freshwater mussel, which will be a little less intensely flavored. Mussels should still taste a little bit "fishy", but in a fresh, delicious way and not overwhelmingly so. They are usually delicate tasting and sometimes even a bit sweet.

What's the difference in taste between mussels and clams?

Clams have a briny and pungent flavor, while mussels have a smoother, more delicate flavor. Clams are also chewier than mussels for the most part (green mussels can actually be quite chewy).

Mussels in Tomato & White Wine Garlic Sauce (Guazzetto di Cozze)

Description

These plump Sardinian black mussels steamed in white wine, tomato, and garlic are about to become your new favorite weeknight dinner. They're ready in just 15 minutes! Clean, soak, and de-beard them ahead of time, and you're golden. Don't forget crusty bread or fries because this sauce is too good to waste.

Ingredients

2 pounds of mussels, scrubbed, cleaned, and beards removed (1kg)
7 ounces tomato purée (OR chopped or crushed tomatoes) (200g)
3 1/2 tablespoons extra virgin olive oil (50g)
2 large garlic cloves, or more or less to taste
3 tablespoons dry white wine (45g) (pinot grigio, sauvignon blanc, etc.)
2 teaspoons flatleaf parsley, chopped, or more to taste (divided)
diced sweet tomatoes (optional but recommended)
1 to 2 tablespoons unsalted butter (optional) (15-30g)
1 whole dried chili pepper (or crushed red pepper flakes to taste)
grated Grana Padano, Parmigiano-Reggiano, or Parmesan cheese (optional garnish)

Cook Mode Prevent your screen from going dark even when your hands have flour all over them

Instructions

Clean the mussels. Discard any mussels that are cracked or open. With the remaining mussels, remove the "beard" from each by tugging and sliding upwards. This should easily remove the beards. Place de-bearded mussels in a bowl of water until all beards have been removed. If the mussels have been prewashed and de-bearded, you may proceed with soaking them. However, if mussels have grit or mud on the shells, you'll need to scrub each one clean with a heavy-duty scrubber.
Soak the mussels. Add the debearded and cleaned mussels to a large bowl, sprinkle 1/4-1/2 cup of flour over the surface, add 1-2 tablespoons of sea salt, and cover with water. Stir everything around with your hand to incorporate the flour into the water. Refrigerate them for 1 hour or add ice to the bowl if soaking them on the countertop. After the mussels have soaked, rinse each one under running water and place them in a clean bowl. (Alternatively, you may soak mussels in the refrigerator for 2 hours without any added flour)
Heat olive oil and smashed garlic in a sauté pan or dutch oven. Cook the garlic over medium heat until it's lightly blistered and blonde but not browned.
Add the tomato purée and 1/2 the parsley. Increase the heat to medium-high, add the tomato purée and about 1/2 of the parsley, and sauté for about five minutes.
Add the wine & cook the mussels. Turn the heat to high and add the white wine, give the mixture a quick stir, and add the mussels. Immediately cover with a lid and shake the pan (while still on the heat source) occasionally to move the mussels around. After about 2 minutes, check for any mussels that have steamed open and remove them using a pair of tongs to a separate bowl. Place the lid back on if needed and continue checking to remove cooked mussels as soon as they've opened until all have opened and have been removed. Discard any mussels that don't open.
Add the remaining ingredients to the mussels sauce. Add the butter (if using), remaining 1/2 of parsley, and diced tomatoes, and cook for 2 minutes or minutes until the butter is melted and the sauce comes together. Add the mussels back to the pot, toss everything together, and serve with French Fries or a baguette of bread. Enjoy!

Notes

Do not over-salt the sauce before you add the mussels. Remember that mussels are typically naturally salty, so the juices they contain will add salt to your final sauce.
Make the plate pretty. Just before serving, sprinkle the mussels and sauce with a bit more chopped flat-leaf parsley to brighten up the dish.
Don't overcook the mussels. Remove any mussels as they open to a separate bowl with a pair of tongs so they don't overcook. Place them back into the white wine and mussel sauce when ready to serve.
What do I do with leftover tomato white wine sauce? Do not throw out any of the leftover sauce if you don't eat it all. This stuff is like liquid gold. I use it to make mussel-flavored pasta when I don't feel like really cooking, but want something fresh and tasty. Either refrigerate overnight and use it for lunch or dinner or store it in the freezer and defrost when you feel like having seafood without any of the work.
Feel free to omit the butter if you're cutting calories. It'll still taste great.

Prep Time: 5 minutes
Soak Time: 60 minutes
Cook Time: 10 minutes
Category: Dinner, Fish + Seafood, Lunch
Method: Steam
Cuisine: Italian

Nutrition

Serving Size: 1/2
Calories: 449
Sugar: 4.6g
Sodium: 660mg
Fat: 29g
Saturated Fat: 4g
Unsaturated Fat: 25g
Trans Fat: 0g
Carbohydrates: 16g
Fiber: 1.8g
Protein: 26g
Cholesterol: 56mg