How fast do mussels cook

So good!!! The whole family enjoyed! Hi, Nagi. Which brand of wine do you recommend for this dish? Thank you. OMG Nagi, Your chilli mussels are divine. The broth and the bread are a marriage made in heaven.

Three dozen between four people was too much but we managed to finish. Full to the brim but happy tummies. Thanks yet again for a yummy meal. Hi Nagi, I absolutely love your recipes and want to try chilli mussels, but I was wondering if you do a tomato chilli mussels recipie too? Thanks Janna. What am I missing? So quick and easy, they were a hit! Both so easy, but SO tasty. Great recipes throughout your website — made many — first time commenter.

Love the Dozer escapades! Despite the fact that I love love love mussels, I have always been a little scared of cooking these little beauties. Besides, J Daddy will not eat mussels — at all — because the texture makes him gag. My MIL has coeliac disease and is extremely sensitive to even a trace of gluten, so I had to ensure our meals were completely gluten free without the fear of cross contamination.

Whenever my in-laws visit us, I always put on a huge seafood feast on at least one night of their stay, because I love spoiling my FIL. It was an absolute pleasure to cook and share the warming and wholesome pot of mussels with him. The sauce was sweet and full bodied and the chorizo added extra warmth and a little bit of zing to the dish. Big One was introduced to his first taste of mussels tonight. Thumbs up! Thanks for a fantastic recipe that I will keep cooking in years to come!

I loved reading this message Gloria! I quite enjoyed this. I love chorizo, tomatoes. Mussels naturally open and close their shells when out of water. For any mussels that do not close after rinsing, tap their shells or lightly squeeze them while running under the water again. For any mussel that still does not close, throw it away. Place enough liquid in an empty pot to cover the bottom. Turn on the element to high.

Add the mussels to the pot and cover with the lid. If any are open, give them a quick tap on the counter and watch if they close again.

If they do not close, discard them. Remove the beard. Most mussels will have a beard, which is just the fibers that emerge from the mussel shell.

To remove it, hold a mussel in one hand using a dry towel. Then, pull the beard out and away from the mussel with your other hand. Sometimes it can be a bit tricky to remove, but it will eventually come out. Clean them. Use a firm brush to remove extra sand and the odd barnacle. Rinse the cleaned mussels under cold water, and then move on to cooking them. Double-check before serving. After steaming, if any of the steamed mussels have not opened, discard them. How long can you keep mussels in the fridge?

When stored properly see below , live mussels will last two to three days in the refrigerator sometimes longer. However, we try to keep the time to a minimum and cook mussels within a day or two. How do you store live mussels? Do not store live mussels in water. When you get home from the store, remove them from any ice and airtight bags — the mesh bags are okay.

Store the mussels in a colander set over a large bowl. Cover the colander with damp dish towels. Check on the mussels each day or more often, if possible. Do not let the mussels sit in water and keep the dishtowel damp so that they do not dry out. Recipe updated, originally posted October Since posting this in , we have tweaked the recipe to be more clear.

Shallots, garlic, and white wine make the perfect broth for steamed mussels. Serve the mussels in a big bowl with bread on the side so you can sop up all that delicious broth. For tips on storing live mussels and cleaning them, see the article above. Melt butter in a large pot with a lid over medium heat. When the butter begins to bubble, stir in the shallot and garlic. Cook until softened, about 5 minutes. Add the chicken stock, white wine, and mussels then give them a good toss.

Cover the pot with its lid and cook until all the mussels have opened; 6 to 10 minutes. If any mussels do not open, discard them. Remove the pot from the heat, then stir in the cream and parsley. Taste the broth, and then adjust to taste with salt, pepper, or more cream. Back to Recipes Smoothies Autumn drinks See more. Back to Recipes Whole foods recipes Healthy dinners See more.

Back to Recipes Vegetarian dinners Quick vegetarian See more. Back to Recipes Vegan storecupboard Vegan baking See more. Back to How to Roast timer Conversion guides. Back to Health Is air-frying healthy? Dairy-free diet Popular diets Healthy meal subscriptions Best vegan protein powders. Save recipe. By Mary Cadogan. Preparation and cooking time. Prep: 15 mins Cook: 5 mins.