Mussels

Mussels: Main Image

Preparation, Uses, & Tips

Inspect mussels to make sure they are tightly closed. Just before cooking, clean wild mussels by scrubbing with a stiff brush and pulling off the beard with a quick tug. Cultivated mussels need only be rinsed in cold water. To remove meat, either steam open or pry shells open and pick out meat.

Steaming

Place 1/4-inch (0.635cm) water (wine and seasoning optional) in the bottom of a large pan, and add mussels. Bring water to a boil, reduce heat, and simmer until shells open (four to five minutes). Throw away mussels that don’t open. Serve mussels in bowls with broth.

Pan-frying

Heat frying pan, then add butter or oil. Add mussel meat and sauté until brown, about two to three minutes.

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The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2015.

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