mussels recipe

Heat the olive oil in a large pot over medium-high heat. Add the shallots and garlic and cook until softened, about 5 minutes. Add the mussels, wine, cream, butter, and parsley and season well with salt. Give it a good stir, cover the pot, and cook until mussels open and are cooked through, about 10 to 15 minutes.

1. Why do you soak mussels in flour and water?
2. What is good to eat with mussels?
3. What can you do with mussels?
4. How do you cook raw mussels?
5. Should I soak mussels before cooking?
6. Do you need to purge mussels?
7. What happens if you eat too many mussels?
8. When should you not eat mussels and why?
9. Can you eat mussels raw?
10. What can I do with leftover steamed mussels?
11. What can I do with leftover mussel broth?

Why do you soak mussels in flour and water?

Most of the mussels we buy today are farmed, so they don't contain very much (if any) sand or grit. But, for the mussels and clams that do have debris, the flour helps to speed up its removal. While soaking, they breathe, filtering in the water and flour, and expelling any grit.

What is good to eat with mussels?

Serve mussels with…

• Something with Veggies. frisée & lardons. potato & Leek soup. tomato & onion salad. pickled mushrooms. jicama slaw. ...
• Something Starchy. crusty bread. garlic bread. frites (french fries) roasted fingerling potatoes. over toast. ...
• Something Saucy. white wine sauce. spicy tomato sauce. horseradish cream. aioli.

What can you do with mussels?

Sure, you can just serve steamed mussels with crusty bread but you can also transform them into brand new dishes.

1. On toast. After steaming mussels, Utah chef Viet Pham marinates them in vinegar brine serves them on toast.
2. With beans. ...
3. Chilled. ...
4. Stuffed. ...
5. Soup. ...
6. Pasta. ...
7. Skewered. ...
8. Cioppino.

How do you cook raw mussels?

How To Cook Mussels

1. Rinse and stir mussels under cold running fresh water. ...
2. Place enough liquid in an empty pot to cover the bottom.
3. Turn on the element to high.
4. Add the mussels to the pot and cover with the lid. ...
5. Cooking will take 5 to 7 minutes depending on the strength of heat, how much liquid you use, and the amount of mussels.

Should I soak mussels before cooking?

Just before cooking, soak your mussels in fresh water for about 20 minutes. As the mussels breathe, they filter water and expel sand. After about 20 minutes, the mussels will have less salt and sand stored inside their shells.

Do you need to purge mussels?

Normally they are quite clean outside, but occasionally you might bite on a mussel with some sand in it. That's an unpleasant experience and can spoil your entire meal. So it's prudent to clean and purge the mussels before preparing any mussel dish.

What happens if you eat too many mussels?

It has been known for a long time that consumption of mussels and other bivalve shellfish can cause poisoning in humans, with symptoms ranging from diarrhea, nausea, and vomiting to neurotoxicological effects, including paralysis and even death in extreme cases.

When should you not eat mussels and why?

Common lore states that we should only be eating shellfish, especially oysters, in months with the letter “R.” So we can help ourselves to all the oysters, mussels, and clams we can eat from September through April, but put the brakes on come May.

Can you eat mussels raw?

Mussels can be eaten raw. The risks are similar to eating any raw molluskan shellfish such as clams or oysters. Eating undercooked mussels, clams, or oysters is a food safety risk.

What can I do with leftover steamed mussels?

In fact, you can even remove them from their shells & freeze them in... They'll definitely be just fine for a couple of days. In fact, you can even remove them from their shells & freeze them in whatever liquid/broth you cooked them in (or they emitted) to use at a later date to add to a soup, pasta, etc., etc.

What can I do with leftover mussel broth?

If you can't find fresh mussels, make something else! You could even do more mussels, as in moules marinere, using the broth for steaming, and a base for the creamy garlicky sauce with the shellfish. These can be eaten right from the shells, or used to make a seafood soup or stew, or pasta with mussels or clam sauce.