How to Cook Mussels at Home

Mussels are among the quickest and most rewarding things you can cook, and at Hamiltons Fish we sell them live, landed in British waters. They are inexpensive, ready in minutes and need very little doing to them. Ours arrive cleaned, so there is no soaking or scrubbing to do, and the only real skill is in the buying and a quick check before they go in the pan.

Buying and storing live mussels

Mussels are sold live, so they need to be alive when you cook them. A fresh mussel will be tightly closed, or it will close when you tap it gently. Keep them in the fridge in a bowl covered with a damp cloth, never sealed in water or a closed bag, and cook them within a day or two of buying. Give them a tap before cooking and set aside any that stay open and do not respond.

How to prepare mussels

Our mussels arrive cleaned, so there is no need to soak or scrub them. Give them a quick rinse under cold water, and pull away any wiry "beard" that remains, tugging it towards the hinge of the shell. Discard any with cracked shells, and any that stay open after a firm tap. Drain them, and they are ready to cook.

The basic method

Mussels cook by steaming open in their own juices, with a little liquid added for flavour. Heat a splash of wine, cider or stock in a large pan until it boils, tip in the mussels, cover with a lid and cook over a high heat for three to four minutes, shaking the pan once or twice. They are done when the shells have opened.

What to do if a mussel stays closed after cooking

A mussel that stays firmly shut after cooking is best left aside. The usual advice is to discard any that do not open, on the basis that they may not have been alive when they went into the pan. In practice a closed shell is sometimes simply stuck rather than spoiled, and a gentle prise with a knife will tell you, but if you are in any doubt, set it aside rather than eat it. The same applies the other way: any mussel that is open before cooking and does not close when tapped should be discarded before cooking.

Moules mariniere

The classic treatment is simple. Soften a chopped shallot and a clove of garlic in butter, add a glass of white wine and let it bubble, then tip in the cleaned mussels and cover. Once they have opened, stir through chopped parsley and, if you like, a splash of cream. Spoon into bowls and pour over the liquid from the pan.

What to serve with mussels

Bread is essential, for the broth left in the bottom of the bowl. A pile of chips alongside makes it a proper meal, in the Belgian style. Little else is needed.

Frequently asked questions

Why do some mussels not open when cooked?

A mussel that stays shut may not have been alive when it went into the pan, or its shell may simply be stuck. If one does not open and you are in any doubt, set it aside rather than eat it.

How do you know if mussels are fresh?

Fresh mussels are tightly closed, or they close when tapped, and they smell clean, of the sea. Discard any with cracked shells or any that stay open and do not respond to a tap.

Do mussels need cleaning before cooking?

Ours arrive cleaned, so there is no need to soak or scrub them. A quick rinse and pulling away any beard that remains is all that is required.

How long do live mussels keep?

Cook live mussels within a day or two of buying. Keep them in the fridge in a bowl under a damp cloth, never sealed in water or a closed bag, so they can breathe.