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Also known as: Fresh Mussels
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Plump, tender mussels steamed in a fragrant broth of white wine, garlic, and fresh herbs. A classic coastal dish that's surprisingly easy to make and perfect for sharing with crusty bread.
A hearty and flavorful seafood stew brimming with fresh clams, mussels, shrimp, and fish in a rich tomato and white wine broth. This San Francisco classic is perfect for a special dinner and best served with crusty sourdough bread.
A rich and hearty seafood stew, born in San Francisco. This Italian-American classic features a vibrant tomato and wine broth brimming with fresh fish, clams, mussels, and shrimp. It's a showstopper meal perfect for serving with crusty sourdough bread.
Fresh mussels should have tightly closed shells and smell like the fresh sea. If a shell is open, tap it; if it doesn't close, the mussel is dead and should be discarded.
Yes, you can freeze cooked mussel meat in its juice for up to 3 months. Freezing live mussels in the shell is not recommended as it kills them and affects texture.
Scrub the shells under cold running water with a stiff brush to remove grit and pull off the hairy 'beard' sticking out from the shell.
Clams, cockles, or even small scallops can be used as substitutes in most recipes like pasta or seafood stews.
No, mussels are filter feeders and are generally very low in mercury compared to larger predatory fish.
Mussels cook very quickly, usually taking 5 to 7 minutes to steam open over medium-high heat.
The beard, or byssus, is a clump of fibers the mussel uses to attach itself to rocks. It is edible but tough and usually removed for better texture.
Yes, farmed mussels are considered one of the most sustainable seafood options as they require no feed and actually clean the water they live in.
mussels is a versatile ingredient found in cuisines around the world. With 86 calories per 100g and 11.9 grams of protein, it's a nutritious addition to many dishes.
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