Content

• Ingredients
• To step
• Tips
• Necessities

It is very simple to steam mussels. This article provides some information on how to choose, clean and steam mussels.

Ingredients

• Mussels
• Wine or other liquid such as broth, water or a combination
• Seasonings (herbs, spices, etc.)

To step

1. Buy mussels from a seller you trust. Only buy live mussels; only buy shells that are tightly closed. Discard any mussels that have opened when you return home.
2. Clean them with cold running water. Brush the shells to get seaweed and other debris off the shell.
3. Pull the beard off the shells.
4. Take a large stockpot. Add a few centimeters of water, stock, wine or a combination thereof. Add seasonings such as garlic or parsley. Whatever you want. The classic mussels recipe consists of wine and aromatic herbs.
5. Add the mussels to the liquid and let it steam on a medium heat for about 6-8 minutes until most of the mussels have opened. You can carefully pry open the mussels that are still closed with a knife. It is a myth to have to throw away mussels that have not been opened. The biologist Nick Ruello has proven in a study that all mussels were well cooked and safe to eat, even the closed mussels were safe for consumption.
6. Drain and save the liquid
7. Ready.

Tips

• Make a sauce of butter, white wine and lemon, and toss the sauce over the mussels. And throw some feta cheese over the mussels, buy some good bread for dipping and you'll love!
• A popular recipe is moules à la marinière. First sweat a finely chopped shallot in butter, then add the mussels and a spoonful of flour (this will thicken the sauce), add white wine and steam for 6-8 minutes. Add finely chopped parsley at the end, preferably flat parsley.

Necessities

• Saucepan
• Colander
• Scale