Steamed Mussels

Steamed mussels make a quick and easy date night style meal. This recipe only requires one pot and will impress your guest or loved ones. The post includes instructions for buying and cleaning mussels as well as storage.

How to Buy and Clean Mussels

Mussels may seem intimidating, but once you read the tips below, you'll realize they're actually pretty easy.

Fresh mussels are found at the seafood counter of the grocery store. Most fishmongers are very helpful and can answer any questions you have. The store where I buy most of my seafood will tell me if something is fresh or make recommendations for storage and cooking. Most people are very helpful, so ask questions if you're unsure of anything.

When looking for mussels, make sure they're not sitting in water in the seafood case. Fresh mussels shouldn't have a fishy smell. Good seafood will smell like the sea.

Once home, scrub the outside surface with a brush and remove the beard - a fibrinous piece at the seam. Slightly pull the fiber to remove.

The mussels should also be closed when raw. If they're open, slightly press down on the shell of the mussel. If it stays shut, it's good to use. If it remains open, discard it. Also, discard any mussels that are cracked or have broken shells.

Tip - The beard is not harmful, but you want to remove it from the mussels. See the video below for a tutorial on how to clean and debeard. It's helpful to see the process in action!

How to Store Mussels

Once clean, cook immediately or store in the refrigerator. To store in the fridge, place the mussels in a colander over a large bowl. Add ice cubes to the colander to keep the mussels cold. The colander prevents water from sitting in the bottom of the bowl. Cook the mussels within 24 hours and drain the water or add more ice as needed.

How to Cook Steamed Mussels

Now that your mussels are all clean, it's time to cook! Ingredients for this recipe include:

• Olive Oil
• Fennel - Thinly sliced {save the tops for garnish}
• White Onion - Thinly sliced
• Garlic - Chopped
• Crushed Red Pepper Flakes or Cry Baby - Optional
• Mussels - Cleaned and debeard
• White Wine or Stock or a combo of the two {vegetable or seafood}
• Lemon Juice
• Salt and Pepper - to taste {see note about seasoning}

Once you have the fennel, onions, and garlic chopped and the mussels cleaned, preheat a large pot with a lid over medium heat. I like to use a large Dutch oven, but any pot with high sides will work. Add the olive oil, fennel, and onions and cook until the veggies are soft, about 10 minutes. Add the garlic and crushed red pepper and continue cooking for 1-2 minutes. Stir frequently to prevent the garlic from burning.

Carefully add the cleaned mussels to the pot and add the wine or stock. Stir and cover the pot with a lid. Cook for 8-10 minutes or until the mussels open.

Stir and remove any unopened mussels. Taste the liquid and add salt and pepper as needed. Chop the fennel fronds and sprinkle over the cooked mussels.

To serve, place the steamed mussels in a large bowl with the broth, fennel, and onion. I like to place an extra bowl on the table for shells when serving.

How to Serve Steamed Mussels

Honestly, the best way to eat mussels is with a big loaf of crusty bread, so you can dip the bread in the juices. For gluten-free, serve the mussels over rice, cauliflower rice, or gluten-free pasta or veggie noodles.

For an easy Whole30 meal, I like to serve with a nice side salad.

Tip - Salt and Pepper to taste? Everyone has a different salt preference. I prefer my food lightly salted, and my dad will add extra salt to everything. Mussels have a slightly salty taste from the ocean, and different brands of stock can change the salt content of the dish. It's always best to taste your food while cooking and adjust to your personal preference. Always start with a little salt and increase as needed. It's easy to add more, but really hard to take it away!

Whole30 and Paleo Variations for Steamed Mussels

White wine is traditionally used in steamed mussels. The alcohol cooks off during the cooking process, so the recipe is safe for any age. Choose a wine that you would drink from a glass.

If you're doing a Whole30, Paleo, or do not want to use wine, vegetable or seafood stock is another great option. Choose a good quality brand that you enjoy as the flavor will condense.

For another option, you can substitute the stock for marinara sauce and serve the whole dish over zoodles or heart of palm "noodles". I may have to make another post just for that recipe 🙂

Storage and Make-Ahead

This is kind of a repeat from the How to Store Mussels section above, but very important, so I thought I'd include it again - just in case you're quick scrolling 🙂 When buying mussels, always try to purchase them the same day you plan to cook them, or at most the day before. If purchasing hours or the day before dinner, remove the mussels from the package and place them in a colander. Place the colander over a large bowl and sprinkle ice cubes around the mussels. This ensures the mussels are not sitting in water and stay cold. Follow the instructions above or see the video in the recipe card for instructions on cleaning and removing the beard.

Leftover, cooked mussels can be stored in an airtight container for 1-2 days in the refrigerator.

To make ahead, chop all the veggies and clean and debeard the mussels. Store everything in the refrigerator as directed above. When you're ready to cook, sauté the veggies and add the mussels.

Other Recipes to Try

Serve this recipe with a side of vegetables {green beans or okra} or a simple or Greek salad.

Like this recipe? Don't forget to Pin it! Also, check out our Instagram, Facebook, or YouTube Channel for cooking demos and more. Plus you can also see what I am pinning on Pinterest for more Whole30 and Paleo recipe ideas!

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