How to: cook mussels

Mussels can be eaten raw, au gratin, smoked, stir-fried… And as delicious as that may be, at some point you return to the basics: cooking. But how exactly? Sous-chef Walter van der Ven of mussel bar Mossel en Gin shares his tips.

How to cook the mussels

• Rinse the mussels thoroughly and check for open or broken ones. Throw the broken ones away, as well as any open mussels that do not close when you squeeze them shut.
• Put the mussels in the pan with only the water clinging to them. So there is no need to add any water.
• Place your garnish on top of the mussels. For example, sliced leek, carrot and/or a red chili pepper.
• Pour in the alcohol of your choice. From white wine to (brown) beer or Pernod.
• Put the lid on the pan and place it over high heat.

Steam

• After about 3.5 minutes, steam starts to escape from under the lid.
• After another minute, the lid starts to ‘dance’ because the moisture is rising. Lower the heat and shake the mussels. This moves the mussels that were on the bottom and are already cooked to the top, while the ones on top can continue cooking at the bottom for a little longer.
• Turn the heat back up and cook for another 1.5 to 2 minutes. In any case, until steam starts escaping again.
• Remove the pan from the heat again.

Gloss

• If you want to add crème fraîche to your mussels, this is the moment. Not heavy cream, as that affects the flavor.
• Shake the pan again and leave it covered for another minute.
• When the mussels have opened properly and are glistening with moisture, they are cooked and ready to serve.
• 注意: once cooked, you should not eat the mussels that remain closed.

The cooking time may seem short. But if you cook mussels for too long, they become small and rubbery.

Also read:

• Recipe: mussels with champagne
• Recipe: mussels in tomato sauce
• Recipe: mussels in mustard sauce