spices for cooking mussels

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This Classic Recipe For Steamed Mussels With White Wine Is Quick

Marinara is one of those recipes that I love because it’s so versatile. You can make it as spicy or as mild as you like, and there are also endless flavor combinations that you can try out.

Tender steamed mussels in a garlic white wine broth are easy to make, healthy, and delicious! First time making these tasty morsels? Don't worry! I have tips on how to buy, clean, and cook mussels so your recipe will turn out every time! Let's get started!

Few seafood recipes are as impressive as steamed mussels in a delicious white wine broth seasoned with garlic and herbs. It's a light but filling meal that works as well for weeknight dinner as it does for company.

Ingredient Steamed Beer Mussels Cooking For Keeps Recipe

This Mediterranean-style mussels recipe screams fancy, but in reality, only takes a few minutes to whip up! They’re similar to my steamed clams but take a fraction of the time, because mussels are much easier to clean.

If you’re new to making mussels don’t worry! In this post, I’ll show you the ins and outs of buying, cleaning, and storing mussels. You only need a few minutes so let’s get to it!

You might not know this, but mussels are alive when you buy them from the store! I prefer to cook mussels the same day I bring them home, but they will keep well in the refrigerator for about two days. Here’s how to buy and store them:

How To Cook Mussels On The Stovetop Recipe Mussels Recipe Seafood

This recipe for mussels cooked in the most delicious white wine garlic sauce is the easiest dinner recipe, perfect served with crusty bread for dipping. The perfect gluten free dinner or appetizer for a crowd.

If you’ve never tried cooking mussels before, now is the time to do it! Not only are they so easy to cook but this recipe will have you wanting to lick the plate to not miss a single drop of that delectable sauce. I also love that they are gluten free, low carb and filled with protein, zinc and iron. Healthy has never tasted this good!

When you buy whole, fresh mussels from a fishmonger, they are usually still alive. To make sure they are all as fresh as can be, tap them on the counter. If they close, they are alive. If they don’t, discard them as they are not fresh. Similarly, when you’ve cooked whole live mussels, if any of them remain closed, discard as well as they aren’t safe for consumption. To clean the mussels (if they aren’t already), rinse them well with cold water then remove the beards. These are just the fibres that can be found in between the shells. Hold the mussel in one hand (use a dish towel if preferred) and gently but firmly pull off the beard. If the mussels are very sandy, give them a good scrub with a firm brush. I would suggest steaming whole mussels before adding to the white wine garlic sauce.

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