Classic French-style mussels in white wine
Mussels are a staple in classic French cuisine, so it’s no surprise that the most classic preparation involves cooking them in a rich, flavorful broth made with white wine, shallots, garlic, thyme, and butter. Start by sautéing shallots and garlic in butter until softened, then add in the thyme and white wine and let it reduce by half. Next, add the cleaned mussels and give them a good stir to coat them in the broth. Cover the pot and let the mussels steam for 5-7 minutes, or until they’ve all opened up. Discard any that haven’t opened. Serve with a crusty baguette to soak up all the delicious broth.
Spicy coconut curry mussels
For a twist on the classic French preparation, try cooking mussels in a spicy coconut curry broth. Start by sautéing onion, garlic, ginger, and Thai red curry paste in oil until fragrant. Add in coconut milk, fish sauce, and lime juice and let the mixture come to a simmer. Next, add in the cleaned mussels and let them steam for 5-7 minutes. Discard any mussels that haven’t opened, then serve with fresh cilantro and lime wedges.
Spanish-style mussels in tomato sauce
In Spain, one popular preparation for mussels involves cooking them in a rich tomato sauce flavored with smoked paprika and sherry. Start by sautéing onion and garlic in olive oil until softened, then add in diced tomatoes and smoked paprika and let the mixture simmer for a few minutes. Next, add in the cleaned mussels and sherry and let them steam for 5-7 minutes or until they’ve opened up. Discard any mussels that haven’t opened, then serve with fresh parsley and crusty bread.
Vietnamese-style lemongrass and chili mussels
In Vietnamese cuisine, mussels are often cooked with lemongrass and chili for a fragrant and spicy dish. Start by sautéing lemongrass, chili, garlic, and ginger in oil until fragrant. Add in chicken or vegetable stock, fish sauce, and sugar, and bring the mixture to a simmer. Next, add in the cleaned mussels and let them steam for 5-7 minutes, or until they’ve all opened up. Discard any that haven’t opened. Serve with fresh cilantro and lime wedges.
Italian-style mussels in tomato and wine sauce
In Italy, mussels are often cooked in a tomato and wine sauce flavored with herbs like parsley, basil, and oregano. Start by sautéing garlic in oil until fragrant, then add in diced tomatoes and let the mixture simmer for a few minutes. Next, add in white wine, parsley, basil, oregano, and red pepper flakes, and let the mixture come to a simmer. Add the cleaned mussels and let them steam for 5-7 minutes, or until they’ve opened up. Discard any that haven’t opened, then serve with fresh basil and crusty bread.
