Too many people go through life being afraid to cook mussels and clams. Don’t be one of them; they really are the easiest things imaginable to cook.
Best tip for buying mussels: Chat up the person behind the fish counter. Talk about what your plans are. Ask when the mussels came in and where they’re from. The more your fish seller is willing (and able) to tell you, the better the quality will be. Choose tightly closed mussels with strong shells.
Before cooking, scrub mussels with a stiff brush. If there’s a fuzzy “beard” still attached, yank it off. The open-close rule is this: If the mussel is open before cooking, toss it. If it’s still closed after cooking, toss it.
Otherwise, all clear.
Knock the socks off your friends at your next dinner party with one of these mussel appetizers. Serve with big hunks of baguette to mop up the broth at the bottom.
Steamed Mussels With White Wine
Recipe adapted from “The Joy of Cooking” (Scribner). Serves 4.
Ingredients
4-6 pounds mussels, scrubbed and debearded
1/2 cup dry white wine
1/2 cup minced fresh parsley, chervil, or basil, plus more herbs if you like
2 tablespoons chopped garlic
1 tablespoon extra-virgin olive oil
Juice of 1 lemon
Directions
Place mussels in a large pot and add wine, herbs and garlic. Cover the pot, place over high heat, and cook, shaking the pot occasionally, until most of the mussels are opened, about 10 minutes. Use a slotted spoon to remove the mussels to a serving bowl, then strain the cooking liquid over them. Drizzle oil and lemon juice over the mussels. Serve.
Thai Red Curry Mussels
Recipe from “Eating Well in Season,” by Jessie Price and the editors of Eating Well magazine (The Countryman Press). Makes 4 servings. Note: Red curry paste and fish sauce can be found in the Asian food section of large supermarkets.
Ingredients
2 teaspoons peanut oil or canola oil
2 medium cloves garlic, minced
2 scallions, thinly sliced, whites and greens separated
Zest and juice of 1 lime
1-2 teaspoons Thai red curry paste
1 14-ounce can “lite” coconut milk
1 tablespoon brown sugar
2 teaspoons fish sauce
4 pounds mussels, scrubbed and debearded
6 cups trimmed watercress (1-2 bunches) or trimmed spinach
2 tablespoons thinly sliced fresh basil for garnish
Directions
Heat oil in a large high-sided skillet or Dutch oven over medium- high heat. Add garlic, scallion whites, lime zest and curry paste to taste; cook until fragrant and the paste is sizzling, 1 to 3 minutes. Add lime juice, coconut milk, brown sugar and fish sauce. Bring to a boil and let cook for 2 minutes.
Add mussels, return to a simmer, cover and cook for 6 minutes. Spread watercress (or spinach) over the mussels, cover and cook until slightly wilted, about 4 minutes; stir into the mussels. (At this point, discard any unopened mussels.)
Serve garnished with scallion greens and basil.
