Last updated: 16 December, 2024 @ 14:40
Plentiful, affordable, easy to cook – and most importantly, delicious – mussels start coming into their very best from early November.
Sitting plump in their shells, early winter mussels are stunning – coming into season just when the need for hearty, warming dishes arises.
We’re thinking moules mariniere served with fries and wedge-like chunks of crusty bread or the curry-spiced classic la mouclade.
Rick Stein’s Mussels with poulette sauce is another winter warmer, the combination of crème fraîche, butter, cider, chicken stock and bacon lardons taking the humble mussel to another level.
How to buy mussels
Mussels are normally sold by bagged by the kilo. Be prepared for around 10% waste, as any mussels showing broken or damaged shells should be discarded. A kilo bag is normally suitable for two servings.
If possible, look for clean mussels – simply because this will save you the job of later having to scrub the shells to remove.
How to clean mussels
Cleaning and de-bearding mussels is a fairly easy process – one which a young Mitch Tonks talks you through in this video clip by the BBC.
How to cook mussels
As we’ve already mentioned, mussels are perfect for wintery, warming dishes.
Don’t get us wrong, mussels are brilliant in a whole range of dishes, from Tagliatelle with mussels to this recipe for Mussel and potato salad with capers and thyme.
However, nothing quite beats the winter warmers. Check out our versions of the classic la mouclade and moules mariniere.
Or, why not try Donal Skehan’s Spicy mussels with chorizo and cider.
The hidden benefit of eating mussels
High in protein and low in fat, mussels aren’t just good for you – they also play a key role improving the health of our oceans.