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Mussels - what's your favorite way to cook them?

Thinking about making some mussels tonight, and wanted to try a new sauce.
Any great ones that you have to share?
Thanks in advance!

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  1. I keep it very simple. I dump some white wine (pinot grigio) into a large pot, add some minced garlic, a little butter, then throw the mussels in there then steam them. I then put the whole mess into a large shallow bowl and serve with a nice crusty bread to sop up the extra wine/garlic sauce that has been infused with the "juice" from the mussels. Wow, now I am craving them!

    4 Replies
    1. re: mels

      I do close to the same, but add fresh, snipped tarragon and a splash of cream at the end.

      Your recipe would also be great with a minced fresh chili pepper (or a pinch of dried flakes) for a bit of a kick.

      1. re: QueenB

        QueenB, you reminded me that I usually throw in a handful of chopped parsley (fresh) at the end. You are right, some chili added to it would be heavenly. I know what I will be cooking up this weekend!

      2. re: mels

        Just made this last night. Cut a pint of cherry tomatoes in half and saute with some smashed garlic and red pepper flakes in a large skillet (evoo) when softened add the mussels and a splash of white wine (whatever I'm drinking, usually pinot grigio) cover and cook on medium till opened. Just a few minutes, Add some fresh chopped herbs, I used parsley, but have used cilantro or basil, whatever is handy. Toss with some linguini.mmmmm.

        1. re: mels

          I use the same recipe as mels but I add in a bunch of spinach as well so it all cooks together. The garlic, wine, and spinach with the crusty bread just make this whole dish complete. Yum...

        2. I just had the best ever in a restaurant that I really would love to find a recipe and learn to make - it was a cream base, had crab in them, OMG fantastic. Big bowl of them - in the shells. I haven't tried googling yet. These were fantastic, the restaurant ran out of bread, I literatally used a spoon to savor every last sip of this liquid and crab morsels.

          1 Reply
          1. re: lexpatti

            try beer instead of wine spectacular

          2. I adore mussels so much that I included three different preparations of them in my book! That said, I also keep them simple. Love them just scrubbed and tossed into a screamingly hot iron skillet to open, then drop some very good French butter and lemon juice on them and eat them with crusty bread...

            Actually, I first had them that way about 20 years ago at La Cagouille in Paris!

            1. I do a spanish sailor-style version. I start by sauteeing minced garlic and a finely diced jalapeno in a little olive oil and then stir in about a 1/2 cup of chopped tomatoes (often just drained from a can). Then equal parts of dry white wine and chicken or vegetable stock, bring that to a boil, add the mussels, cover and cook for about 5 minutes (shaking the pot to stir them around). Once done, I throw some chopped cilantro over the top, stir it in, and serve them with crusty bread.

              1 Reply
              1. re: Megiac

                I forgot that there is some saffron in this one as well (put in with the tomatoes).

              2. I like to cook mussels in coconut milk, a bit of white wine and some Thai red curry paste, with a splash of fish sauce and a squeeze of lime juice. If I happen to have lemongrass or kaffir lime leaves on hand, they go in too.

                2 Replies
                  1. re: Keramel

                    I agree - I've probably made those Spicy Thai Steamed Mussels at least 20 times since that recipe came out. Very easy and great for entertaining too. I make the sauce a day ahead. Then when guests arrive, heat up the curry in a pot, add mussels, and it's done in less than 10 minutes. Turn out into a bowl, sprinkle with cilantro, and serve with a plate of lime wedges.

                    Another favorite is from Aquitaine, a local restaurant in Boston. Don't have the recipe handy, but it's made with Sancerre, shallots, and thyme.