Magnificent Mussels - Mussels Recipes

Chilli mussels are always popular at Italian or Spanish restaurants and prove a delicious and physical dish - you have to hang on to them somehow, then sip the sauce from the shell.

But you don't have to go to a restaurant to eat them - mussels are incredibly easy to prepare at home and make a spectacular dish for guests or a simple feed for the family.

High-quality local sea mussels are becoming widely available at fish-markets and are ridiculously cheap at $4-6 per kg; allow half a kg per person for an average appetite.

Mussels are rigorously tested, and if you follow these simple rules about preparation, you can eat in safety.

You should eat you mussels as fresh as possible. Keep them alive by storing them in a bowl covered by a damp cloth, or in a damp hessian bag in a cool place ready to prepare. They will breathe better than in a bucket of tap water.

In hot weather you can use a little ice to help keep them cool, but storing them in the fridge for any length of time will kill them.

Shake the mussels together to make them close, then scrub the shells with an old nailbrush and pull off the beard. Throw away any which don't close - they're ex-mussels.

The simplest cooking method is to put them in a large pan with an inch of water, cover and steam for about 5-10 minutes or until the shells open. Drain, discard any which haven't opened and serve with a squeeze of lemon, a salad and fresh bread.

This Mediterranean recipe is almost addictive:

MM's Mussels

(serves 2 as main, 4 as entree)

Method

Gently fry several big cloves of finely chopped garlic in a couple of tablespoons of good olive oil. Chop and toss in a tin of tomatoes (but not the juice), fresh chilli to taste and good handful of fresh parsley. Cover tightly and simmer on very low heat for 15 mins, add 1 kg scrubbed mussels, cover and steam 5-10 minutes or until open. Cut a thick piece of crusty Italian bread for each plate, put mussels on top and pour sauce over. Eat shellfish then bread, with good red wine.

Mussels are also suitable to microwave - they don't explode or toughen and a rule of thumb is about 3-4 minutes on high for half a kilo. They're done when they open.

Magnificent Mussels

(generously serves 2 as main 3-4 as entree)

WF editor Cliff Young is a seafood fanatic and a dab hand in the kitchen. This is his variation on the French moules marinieres.

1.5kg scrubbed mussels, beards removed
125ml white wine
3-4 peeled and crushed garlic cloves
125ml whipping cream
freshly ground black pepper
handful chopped parsley

Method

Combine mussels, wine, garlic and pepper in microwave-proof dish, cover and microwave on high for 8 minutes or until shells open. Uncover carefully, strain liquid and save. Add cream and parsley to liquid and cook uncovered on high for 1 minute. Pour liquid over mussels and serve immediately with crusty bread.

Marina's Mussels

(serves 2)

If you prefer Asian flavours, this stunning dish produces a lovely pale green sauce.

1kg fresh mussels
1 large clove garlic
1 level tsp turmeric
3 heaped tsps ground coriander
1 tbsp light oil
½ cup coconut milk powder mixed with 1 cup warm water
¼ cup finely chopped fresh basil

Method

Gently fry oil, garlic, coriander and turmeric together until fragrant, about 2 minutes. Add coconut milk and basil, but do not boil.

Divide the cleaned mussels into 0.5kg batches, put into microwave without additional liquid, cook on high for 4 minutes. When all cooked, pour warmed sauce over and serve.

Steam the mussels if you don't have a microwave.

Mussels can always be served cooked and cold, as part of a seafood platter, dipped into a spicy sambal and chilli sauces, added to paellas or, at the last minute, fish soups. Large mussels served in the half shell can also be stuffed and grilled.