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Best Mussel Recipes

Best Mussel Recipes

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Top Rated Mussel Recipes

This garlicky, addictive dish is best served with crusty bread or a bowl of pasta. I personally prefer placing pieces of bread at the bottom of my bowl and spooning the sauce and mussels on top. That way, the bread soaks in the flavorful tomato sauce, softening the hard crust to make that perfect balance of crunchy and squishy (in a good way). To make this dish extra garlicky, I roasted garlic while making my sauce and spread it on the toasted bread right before serving.

NYC’s Legasea Seafood Brasserie at Moxy Times Square serves their “Legasea Great Big Lobster Bake” nightly all summer-long and as the star of their new Sunday family-style dinner menu since it's perfect for sharing! The recipe, developed by Chef Jason Hall, is packed with seafood and made with a flavorful tomato sauce. Cook the poatoes, corn, scallops, shrimp and lobster ahead of time to make it the perfect party-dish.Pro tip: Serve with a crusty bread to sop up the leftover sauce!Watch this recipe video and follow along at home!

"My mom is Thai so I love to draw inspiration from her cooking style and give it my personal touch. Lots of people think mussels are tricky to make but they're actually super simple and a great one pot dish to make for a crowd! I always serve this with a cold Stella Artois, since it's also a key ingredient in the broth." – Chrissy Teigen ​

The tahini in this recipe balances out the acidity of the beer and provides creaminess to the broth. Make sure to serve it with plenty of toasted bread to sop up the flavor.

Linguine with clams is a timeless classic that's easy to prepare and delicious any time of year. This Italian pasta dish gets a bit of an update with the addition of mussels and sweet bell peppers, but it still comes together very quickly once all the prep is done.

The Best Moules Marinières (Sailor-Style Mussels) Recipe

A pot of classic French Moules Marinières is fast food at its best. Made with fresh, inexpensive ingredients that still seem celebratory, this dish comes together in around 15 minutes from start to finish. Make sure to serve it with the rest of the wine left in the bottle and with plenty of toasted bread for dipping into the garlicky, briny broth. While the traditional version from Normandy is made with cider, a dry white wine will work wonderfully as well.

Note: Examine mussels before using. If they're gritty or have lots of beards (it'll look like bits of hair coming out from between their shells), scrub them well under cold water and pull out the beards by grabbing them and pulling towards the hinge-end of the mussels. Farm-raised mussels are generally quite clean when they are sold.

Discard and cracked mussels or open mussels that don't close when tapped with another mussel.

Mayonnaise is not essential for this dish, but it does add extra richness and lots of flavor, particularly if served alongside for dipping mussels into. When using mayonnaise for this dish, be sure to use fresh homemade mayonnaise—store-bought mayonnaise will not combine with the sauce properly. I like to add extra garlic and substitute half of the canola oil for extra-virgin olive oil when making mayonnaise for mussels.

The Best Mussels Ever Are at the End of the World

Most people know Patagonia for its Argentinian side, the side that contains epic glaciers and Francis Mallmann grilling fish in the dirt and clay. But the region of Patagonia extends westward to Chile, a country blessed with coastline, dazzling scenery, and an abundance of seafood. How abundant? Chile is the largest exporter of mussels in the world. Oxygen-, plankton- and krill-rich waters from Antarctica flow along the Chilean Patagonia coast via the Humboldt Current and create a perfect habitat for mussels. Whereas mussels take two years to mature in Europe, or three years in New Zealand, Patagonia mussels are ripe for harvesting after just twelve months.

If you want to eat mussels at the source, it’s a good idea to go to Chile between December and February, when the country is knee-deep in its southern hemisphere summer. When the weather is at its best, local and international tourists flock southward to insanely picturesque Chilean Patagonia. At the beginning of the region is the snowcapped volcano-surrounded Puerto Varas, a town with Bavarian architectural touches. The town is home to Orizon, a major Chilean mussel producer. I stand on a stony beach staring out at one of Orizon’s farms on Huenquillahue Bay, a Chilean flag dancing from a pole behind me. A mussel farm does not look like much compared to the dramatic Andes Mountains jutting behind it. The dark teal bay is sprinkled with blue, grey, and green buoys. In the middle of them, there’s a rusty orage ship we get to by a small rubber speedboat. Onboard the bigger vessel, mussel workers mill around in the sunshine. Waves crash against the boat and a rainbow appears in the shimmering mist.

Some of the men onboard are designated divers. They’re wearing jumpsuits that say 𠇍olphins Buceo Professional.” Twice a day, every day, they dive into the bone-chilling water in wetsuits to manage the ropes of growing mussels hanging from the buoys. Their job is to untangle the ropes, once in the morning and once in the afternoon. There’s no need for special lighting equipment, the visibility in the bay is very good. We head back to shore to see where the harvested mussels are processed.

Stepping into a mussel-processing factory is a jarring experience. Outside of the Orizon facility, the whipping coastal wind blows with a salty force and just a twinge of funk. Inside, the funk multiplies tenfold you’re officially in mussel territory, baby. You think there’s no way you’ll ever get used to the raw power of the seafood’s aroma, but within minutes of donning safety garb (white galoshes, white lab coat, gloves, eye goggles, noise cancelling ear muffs), the smell is no big deal. Employees pass through the white halls of the plant chatting and laughing, it’s another day at the office. Here mussels are brought in from the nearby farms, cleaned, cooked, frozen, and packaged to be shipped around the world for our dining needs. Perhaps more surprising than the ease of adjusting to the pungent environment is that the mussels are good eating on their own without the help of French sauces or Thai spices. Once steamed at the factory, the plump morsels are wildly tasty thanks to the salty water from whence they came plus their natural sweetness. You could eat a bowl full of them—no seasoning necessary.

Further down into Chilean Patagonia is Chiloé Island, an idyllic pastoral wonderland of rolling hills and sapphire blue ocean boundaries. It takes a few hours of driving plus a ferry ride to get to the island, named for its seagulls. The island has wicked weather most of the year, but today it’s clear and warm. We drive by hot dog stands, verdant farms where more than 300 types of potatoes are grown, UNESCO-protected wooden churches that date back to the 1700s. Eventually we reach Rilán, home of St. Andrews, the largest producer in the Chilean mussel game. We cascade down a swooping hill covered in farms and flowers. Chubby sheep trot down the gravel road in a panic. A man tromps up the hill on a horse. We arrive at the collection of yellow building with red roofs just steps from the bay. Félix Howard is the boss around here with white hair and an authoritatively deep voice. He lives in building behind the office with his pack of dogs during the week, then goes home to his human family in Santiago on the weekends. He’s worked in the mussel business for 32 years, and takes us out on a small boat to go examine how mussels are grown, from dropping the seedling-covered ropes into the clear water to reeling in the grown product by the massive bin-full.

There’s wildlife everywhere but the mussels of Chile don’t have any predators to worry about. The Sea lions lazing around the farms are just there to hang out. So are the penguins and the dolphins. The only concern for mussel farmers is red tide, a noxious algae bloom. Scientist monitor water conditions for signs of red tide, and stop harvesting for about a month for the water to clear. The self-filtering mussels are good to go after the hold, and everyone returns to business as usual. “This frozen product is fresher than a fresh product,” Félix says, pointing to the bins. I can confirm, thinking back to the efficient process at the Orizon factory. Knives are brandished. It’s time to try these bad boys right out of the water. Félix smokes a cigarette and hands me a freshly sliced open mussel straight from the sea. “You’re going to try the best mussel of your life,” he says. “Raw. Fresh. The best mussel in the world.” I one thousand percent prefer the steamed kind, but the experience is fun.

That night, it’s time for a curanto, a sort of Chilean clam bake that dates back thousands of years to the island’s native inhabitants. Our host digs a hole in the ground and fills it with hot stones, then adds in the good stuff. There are clams, Patagonia mussels, of course, a bevy of potatoes, pork, chorizo, green beans, and other beans, all layered on top of each other, then covered with giant nalca leaves that hold in the smoke and steam. In-between nalca layers, the chef and host throws in milcao, a gooey potato bread slash pancake that goes with the meal. We wait for the food and drink icy pisco sours. Pisco often gets advertised as a Peruvian thing, but Chile is also a major producer of the brandy. Buzzed from the cocktail and unfazed by the increasingly heavy island rain, we eat the perfectly cooked meal. It couldn’t be much more simple, or more delicious.

For a hearty meal, add pasta and a tomato sauce. Do not de-shell mussels for this recipe.

1 package pasta, your choice

T tbsp onion, chopped finely

  • Boil pasta in a large pot
  • In a large frying pan, combine sauce ingredients. Stir in mussels and cook until shells pop open.
  • Add salt and pepper
  • Serve while hot

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How to Cook Mussels Like a Professional

Once you learn these simple steps to cooking mussels with white wine, you'll add it to your dinner rotation.

Mussels are a delicious seafood option when you want a quick-cooking feast for your family, but they can look intimidating to tackle with their hard outer shells. Once you learn how to cook mussels the correct way, plus how to buy and clean these bivalves, you'll be adding this tasty, brothy dinner to your rotation. Looking for a super-fast weeknight dinner or an easy appetizer for your family? Search no further: This one pot meal, full of garlicky broth, is ready in 20 minutes. Here, the easiest steps to get dinner on the table fast:

How do I choose mussels?

Mussels are alive and should be when you cook them. Once they die, they turn bad very quickly. So look for mussels that are sold on ice. They should have shiny shells and appear wet. They should smell briny like the ocean. Figure on about half pound of mussels per person for a dinner portion. If you plan on using them as a starter you can figure on about quarter pound per person.

What's the best way to clean mussels?

So now you've bought them, you're probably wondering, how do I clean mussels before cooking? It's super simple. Place the mussels in a colander. Under cold running water, scrub off any sand, barnacles, mud, or seaweed. Discard any mussels with cracked shells.

Give them a tap. Because mussels are alive and should be when you cook them, their shells should be closed (this is how you know they're still living!). If there are any open mussels in your bunch, tap them lightly, and they should close up. If they don&rsquot, throw those away. Also, scrape the beards. Mussels have tiny membranes called &ldquobeards&rdquo that they use to attach themselves to hard surfaces in the ocean. They aren't pleasant to eat (they can be sandy and grainy), so it's important to remove before cooking and eating. To de-beard: grab the membrane between your thumb and forefinger and pull downward towards the hinged-end of the shell (use a paper towel to help grasp, if needed).

How should I store fresh mussels?

It is best to purchase mussels the same day you plan on cooking them. But if plans change, place them in a bowl, cover with a damp towel and refrigerate them for a day or two max. They need to breathe, so resist the urge to put them in an airtight container or in water.

Do I need to soak mussels?

Most mussels available in the stores now are farmed, but if you happen to pick up a bag of wild mussels, make sure to give them a soak in cold water for 20 minutes and then drain before cooking to remove any sand and grit inside the shellfish.

How long does it take to cook mussels?

Once they are cleaned and de-bearded, they are ready to get cooked and eaten. How long does it take to actually cook mussels? Once they are in, they only take 3 to 4 minutes. How do you know when they are done? They are done when their shells are open. Any mussels that aren&rsquot open should be tossed (it&rsquos an indication that they might not have been alive when they were added to the pot).

Now you know how to cook and clean mussels, try these classic white wine mussels or one of our tasty variations. For us, it is all about the sauce, so make sure to have some toasty, crispy bread on hand for dunking.

Sauvignon Blanc-Steamed Mussels with Garlic Toasts

Preheat the broiler. Brush the bread with olive oil and transfer to a baking sheet. Broil the bread a few inches from the heat, turning once, for 2 minutes, until golden and toasted. Lightly rub the whole garlic clove over the toasts.

In a large, deep pot, heat the 1/4 cup of olive oil. Add the shallot and sliced garlic, season lightly with salt and pepper and cook over high heat, stirring, until the garlic is softened and lightly browned, about 3 minutes. Add the mussels and cook, stirring, for 1 minute. Add the wine, cover and steam the mussels until they open, about 5 minutes. Remove from the heat. Using a slotted spoon, transfer the mussels to 4 deep bowls, discarding any mussels that do not open.

Add the butter and parsley to the broth, swirling and shaking the pot until the butter melts. Slowly pour the broth over the mussels, stopping before you reach the grit at the bottom of the pot. Serve the mussels with the garlic toasts.

  • 1 1/2 lbs. (0.6 kg) mussels
  • 2 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1/2 cup white wine
  • 1 tomato, diced
  • 1 tablespoon lemon juice
  • Salt to taste
  • 2 tablespoons chopped parley, Italian parsley preferred
  1. Scrub and clean the mussels and remove the beards on the mussels by pulling them off. Drain and set aside.
  2. Heat up a skillet on medium heat. Add the olive oil. Saute the garlic a few times before adding the mussels. Stir and toss the mussels. Add the white wine and diced tomato. Cover the skillet with its lid and steam for 1 minute or until all mussels are open.
  3. Add the lemon juice, salt (to taste) and parsley. Stir to combine well. Serve hot.

Recipe Summary

  • 1 ½ teaspoons olive oil
  • ¼ cup finely chopped onion
  • 1 garlic clove, chopped
  • 1 (28-ounce) can crushed tomatoes, undrained
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 1 ½ tablespoons chopped fresh oregano
  • ¼ to 1/2 teaspoon crushed red pepper
  • 2 pounds mussels, scrubbed and debearded

Heat oil in a large Dutch oven over medium-high heat. Add onion sauté 3 minutes or until tender. Add garlic sauté 1 minute. Stir in tomatoes partially cover, reduce heat, and simmer 30 minutes. Add parsley and remaining ingredients cook 5 minutes or until shells open, stirring occasionally. Remove from heat discard any unopened shells.

Steamed Mussels with Sausages and Fennel

It&aposs time to mussel up! The quick-cooking shellfish is prime for an elegant but truly no-fuss meal.

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Easy Baked Mussels Recipe

Seafood lovers need to taste these delicious Easy Baked Mussels Recipe. They are loaded with garlic, butter, cheese, and the most amazing seasonings.


  • 2 Pounds Fresh Mussels
  • ½ Cup Butter
  • 8 Cloves Garlic, finely chopped
  • 1 Thumb Fresh Ginger, sliced
  • 1 Cup Medium or Sharp Cheddar Cheese
  • ¼ Tsp. Dried Thyme
  • ⅛ Tsp. Cayenne Powder
  • Ground Black Pepper, to taste
  • Fresh Parsley, minced for garnishing
  • *Water for boiling


  1. Properly clean mussels by brushing the outer shell and washing with cold running water. Remove the dark hairy part referred to as the &ldquobeard&rdquo or byssus.
  2. In a casserole, boil water with ginger. Water should be enough to soak the fresh mussels. Add mussels and allow to boil for one to two minutes. Drain water. Separate the shells of mussels - discard the empty shell and transfer the mussel meat with shell to a tray lined with lightly greased foil. For mussels that did not open when boiled, opt to discard them.
  3. In a skillet, melt butter over low heat and fry garlic until slightly golden. Turn off the heat and add dried thyme and cayenne powder. Spoon garlic-butter mixture over mussels. Season with ground black pepper. Top with grated cheddar cheese.
  4. Bake mussels in a preheated oven of 350°F for 8 to 10 minutes or until cheese is melted and slightly golden.
  5. Transfer to a serving platter and garnish with fresh parsley.


I used cheddar and didn’t add salt to mussels.

If you opt to use mozzarella cheese, season mussels with some salt if desired.

For #2, some articles say closed mussels are still safe to eat.

Follow me on Pinterest, I'm pinning all sort of delciousness!

Make sure you save this recipe on Pinterest for later

Hungry for more dinner options? I wanted to share some of our other recipes that our readers go wild for. These are some of the best recipes we have:

How many mussels to serve per person?

As a main course, I recommend serving 1 lb. of mussels per person. If you're making mussels as an appetizer, you'll want to make 1/2 lb. of mussels per person.

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