My love for mussels goes all the way back before my childhood. My grandfather was a fisherman in Italy, and my grandmother always knew what to do with his catch. She served mussels in a sauce so good you had to mop up every last drop—and a loaf of crusty bread always goes great with steamed mussels.
This flavorful gourmet recipe is one of my favorites—it’s comforting yet elegant, with the subtle sweetness of fennel, rich cream, and just enough white wine to brighten it all up. Paired with roasted potato wedges, it’s an elegant seafood dish that proves simple ingredients can come together in extraordinary ways.
Let’s start with a few easy tips on how to cook with mussels!
I’ll admit that seafood recipes like mussels can feel daunting, but don’t be discouraged. This is one gourmet recipe you can definitely make at home! Read through the tips and tricks below and you’ll know how to cook mussels perfectly in no time at all. Let’s get straight to it!
What is the golden rule of cooking mussels?
Mussels are delicate, which means they don’t need much cooking time. The golden rule of cooking mussels is simple: steam them just until they open up—then stop! Any mussels that don’t open should be discarded. Overcooking will make them tough and rubbery. As soon as they pop open, you’re done.
What type of wine goes best with mussels?
Dry white wine is the classic choice for steamed mussels. Think Sauvignon Blanc, Pinot Grigio, or even a crisp Chardonnay. These wines bring acidity and brightness to the table, which balances out the richness of the cream in this dish. If you’d like to play with different flavors, a dry hard cider (like the one in this recipe) also works well. White wines and hard ciders both pair well with potato wedges, too—so be sure and make a batch of my roasted potato wedges recipe, too!
Do I need to soak mussels before cooking?
Yes, you do need to soak mussels before cooking, but it’s quick and easy. Fresh mussels need to be cleaned before cooking. Give them a good rinse under cold water, scrub away any grit, and debeard them (pulling away the fibrous threads sticking out of the shell). Some people soak them briefly in salted water to encourage them to release sand, but a good scrub is usually enough.
Should mussels be open or closed before you cook them?
Before cooking, mussels should be tightly closed. If you find one that’s slightly open, tap it gently against the counter—it should close within a minute. If it doesn’t, discard it. After cooking, the opposite is true: mussels should be open. Any that stay closed after steaming should be thrown away.
How to tell if a mussel is bad?
Bad mussels usually have broken shells, give off a strong odor, or stay closed after cooking. Always trust your nose—fresh mussels smell briny, like the ocean, not sour, unpleasant, or off.
How to tell if a mussel is undercooked?
If a mussel is still tightly closed, it’s not cooked. Unlike some types of meat, mussels can’t be undercooked in a way that leaves them safe to eat. If they don’t open up during cooking, they’re not edible. And don’t try to force it either—if it’s bad, just throw it away.
How to tell when mussels are done?
Mussels are finished cooking as soon as their shells open. This usually takes about 6 to 7 minutes of steaming. Don’t leave them on the heat longer than necessary: they’ll continue to cook in the hot broth even after the heat is off, and you don’t want them overcooked either!
How do I prepare mussels?
Preparing mussels is really simple, especially once you’ve done it a few times. Scrub each mussel’s shell under cold water, remove their beards, and keep them chilled until you’re ready to start cooking. Remember that mussels are best enjoyed fresh. I recommend cooking them the same day you purchase them—and only make as much as you’ll eat!
Steamed Mussels Recipe with Fennel, White Wine, and Potato Wedges
Creamy steamed mussels with fennel, white wine, and hard cider, finished with fresh herbs and served with roasted potato wedges. Elegant, easy, and totally irresistible—a gourmet recipe you can make at home!
Ingredients
Instructions
- You will want to start the potato wedges recipe first—you can grab the recipe below. Once your potato wedges are in the oven, continue with the steps below to prepare the mussels.
- Heat the olive oil and butter in a large pot over medium heat. Add the fennel and shallot, season lightly with salt, and cook until soft and golden (about 7 to 8 minutes). Stir in the garlic, smoked paprika, and allspice. Cook for 1 more minute.
- Pour in the wine, cider, and maple syrup, raise the heat, and bring to a soft boil. Let it bubble for 3 minutes to allow the sauce to reduce slightly.
- Add the mussels, cover, and steam for about 7 minutes until they open up, shaking the pot once or twice throughout this process. While the mussels are steaming, make your lemon mayo.
- Remove the mussels from their steaming liquid with a slotted spoon and set aside. Don’t worry about separating any fennel or shallot that comes out with them!
- Stir the cream, mustard, and orange zest into the remaining broth. Simmer for 2 minutes until slightly thickened, then season with salt and pepper.
- Return the mussels to the pot and stir gently to coat. Set the lid back on for another minute or two, then garnish with chopped fennel fronds.
- Serve with your potato wedges and lemon mayo dip. Add a loaf of crusty bread on the side if you like, too!
