Nothing, and I really do mean nothing, beats a steaming pot of these shiny black pearls of goodness on a cold winter’s evening. Of course, there are plenty more mussels recipes available, but the classic moules mariniere is still the best.
Mussels really are one of my favourite things in the world. Better still, they’re super easy to prepare and even easier to cook. What’s more, they make for an impressive dish. You can easily fool someone into thinking you’re a far better cook than you actually are when cooking mussels.
For example, tell someone you’re trying to impress that you’re going to cook them moules mariniere and they’ll be bowled over (providing they like mussels of course). It sounds romantic and complicated, but moules mariniere is easier to make than your bed in the morning.
Of course, I’m going to tell you that Poole mussels are the best, but other excellent mussel fisheries can be found all around our coastline. If possible, find a fishmonger that will let you choose your own mussels.
In terms of quality, I’ve found the pre-bagged mussels a bit of a, well, mixed bag. I don’t much like the idea of paying for mussels I can’t use because they’re cracked or open.
Storage and preparation
Store your mussels in a bowl in the fridge and place a damp cloth over them.
To prepare your mussels for cooking:
- Rinse your mussels under a cold tap
- Throw away any cracked or broken mussels
- Gently tap any open mussels. If they close, keep them. If they don’t, throw them away
- Remove the ‘beard’ (the stringy thread bit)
- Scrub off any barnacles
- Rinse again under a cold tap
Mussels recipes
Let’s start with a classic – moules mariniere. Keith Floyd’s version here is the one I stick to. No cream for me. The clip comes from Floyd on Fish. We’ve reviewed the book, or you might be lucky and get a copy at Amazon.
Rick Stein’s Secret France has a couple of fantastic mussels recipes. The first is super easy, very simple Mussels. Steam the mussels until open, then dress with olive oil and black pepper. Voila.
The other mussels recipe from Rick Stein’s Secret France is Mussels with Poulette Sauce. Now this one is a super winter dish. We’ve a review of Secret France, or you can buy Secret France from Amazon.
Alternatively, open the pages of any pretty much any seafood cookbook and you’ll find a recipe using mussels.
Seasonality
Mussels are at their best in the colder months. Avoid between May and August. You’ll be wasting your time.
Sustainability
Read more on the latest Marine Conservation Society Good Fish Guide ratings.