Steamed Mussels: Here’s How a Chef Does It

Wanna try making mussels at home, but don’t know where to start? Most people leave seafood to the pros, but there’s no reason you can’t cook this lean protein yourself. Chef Jason Fullilove shows just how easy steaming mussels yourself can be.

The key to great mussels starts before you cook them. Check out Chef Jason’s tips for buying fresh mussels and how to clean mussels properly.

One of the most common ways to prepare mussels is by steaming them with white wine. To make steamed mussels, place the cleaned mussels in a saute pan with garlic, shallots, oil, thyme, white wine, and lemon juice. Cover the pan with a lid to trap the air in the pan (this is what creates the steaming effect).

You’ll know the steamed mussels are ready when the shells pop open. (FYI, if they are open before you cook them, you’ll definitely want to throw them out! This means they’re dead. Read: not edible.)

To round out this steamed mussels meal, serve the steamed mussels with toasted sourdough bread (or any other bread you love, such as a whole wheat dinner roll, French baguette, or breadstick). Consider using a complex carb for extra fiber. This is a common side for steamed mussels because the cooking process creates a delicious broth that is perfect for dipping bread into.

As always, don’t forget to finish your dish with more fresh herbs to enhance the flavor. Chef Jason recommends chiffonading fresh Thai basil, which is a slightly spicier, more licorice-like version of the more common sweet basil. Here’s how to chiffonade the basil into thin ribbons for your garnish.