Mussels - How to prepare and cook fresh mussels:
There is nothing more mouth-watering than a huge bowl of artistically presented mussels, yet the fun part is eating them. The best way is to use an empty mussel shell as a tool to pick the remaining mussels from their shells and then eat them. It's a brilliant excuse to use your fingers to eat rather than the usual knife and fork.
Probably the most popular mussel dish is "moules marinieres", a classic French recipe using wine, garlic, shallots, parsley and butter. This dish is easy to make, and tastes divine. Moules marinières is also commonly known as Sailor's mussels, Mariner's mussels or even plain mussels in white wine sauce. The dish basically consists of delicately steamed fresh mussels in a white wine, garlic, parsley, butter, onion and cream sauce.
Moules marinières can be served as an appetising starter or even a light main meal. It is delicious served with fresh crusty bread, although the French traditionally serve it with French fries, which they dip into the delectable sauce and juices.
A traditional French recipe will use butter, however the butter may be substituted for a few tablespoons of olive oil for a healthier option.
In the above dish, the mussels are gently steamed until they open. This is the usual method of cooking mussels, although mussels can be steamed to open them and then finished cooking by using a different method, according to recipe instructions.
As well as steaming, mussels can be baked, grilled, pan-fried or deep-fried. As long as they are cooked, they can also be added to salads, pasta dishes, stir fries, sauces, soups or stews.
Preparing mussels before cooking:
Mussels must be thoroughly cleaned and rinsed several times before cooking.
Wild mussels will need to be scrubbed with a stiff brush to remove any barnacles, sand or grit and their beard must also be removed. This can be done by giving the beard a forceful tug with your fingers and pulling it away or by cutting it off with a small and sharp knife.
Rinse the wild mussels several times but do not let them sit in water, as freshwater will kill them.
Farmed mussels will have already been prepared for cooking and it will suffice to just give them a quick rinse under a running tap of cold water.
To steam mussels:
Once the mussels have been thoroughly cleaned, remove and discard any shells that are open or broken and that do not close when tapped.
Mussels only need to be steamed in a tiny amount of liquid, due to the fact that when they open up during cooking, they release their own liquid, which makes a tasty broth or sauce. If there is too much liquid, the flavour of the mussels' own liquid will be diluted and completely lost. Take care when seasoning the broth, as the liquid from the mussels is quite salty and does not need too much more salt.
Mussels can be steamed in any liquid but most cooks use white wine, water or both. Once the mussels are cooked, they can be served immediately or the meat can be removed and then added to another dish when needed.
A pound (lb) (450 g) of mussels is usually enough for one person.
Pour 1 or 2 cups of white wine or water into a large saucepan, add the mussels and cover the pan. Remember that not a lot of liquid is needed.
Cook on a high heat and bring the liquid to the boil.
When steam is released from the sides of the pan, reduce the heat and simmer the mussels until they begin to open. This should take about 5 minutes. During cooking, shake the bottom of the pan, so that the mussels are redistributed and cook evenly.
After several minutes, keep an eye on the mussels and try to remove each mussel as it opens. This can be a tedious task but will be well worth it, as each mussel will be cooked just right.
When all the mussels have opened, they can be served in their shell, in a bowl, with the broth strained and then poured over them. Discard any mussels that have not opened.
To bake or grill mussels:
This method can be used to bake or grill mussels.
Firstly, steam the mussels as above in order to open the shells.
Disregard any mussels that do not open.
Preheat the oven to 350°F (175°C) or the grill to a medium to high heat.
Remove the empty shell of the mussel and place the shells containing the meat on a baking tray side by side.
Drizzle a little olive oil over the mussels, sprinkle them with salt, pepper, crushed garlic and parsley and then top them with dry breadcrumbs.
Bake in the oven for about 7 - 10 minutes or until the breadcrumbs are a golden brown colour. If using the grill, the cooking time may be less.
Refrigerating cooked mussels:
Cooked mussels should be refrigerated as soon as possible after cooking if you are not going to eat them straightaway.
Remove the shells and place the mussels in an airtight container or a bowl and cover them with their own liquid or broth. This will help to keep them moist and retain the flavour.
Cover the bowl or container securely with a lid and place in the fridge. Refrigerated mussels should really be eaten within 1 - 2 days.
Freezing cooked mussels:
Mussels can be frozen and stored in the freezer department for up to 3 months. However, only cooked mussels should be frozen.
Remove and discard the shells, place the cooked mussels into an airtight container or freezer bag, add the mussel broth and seal tightly.
RECIPE:
Ahoy There! Moules Marinières - French Sailor's Mussels
Moules marinières (Sailors/Mariners Mussels)
Ingredients (serves 2 people)
1kg (2.2 lb) of fresh live mussels
2 cloves of chopped garlic
1 finely chopped onion
5 fl oz (150ml) of dry white wine
2 oz (55 g) of butter
1 large handful of finely chopped parsley, oregano and tarragon mixed
4 tbsp of cream (single or double), or creme fraiche
salt and pepper
Method:
Clean, debeard and rinse the mussels several times in cold running water and set aside in a colander (see our section on preparing mussels before cooking).
Pick out any mussels that are open and don't snap shut when tapped and discard them.
Melt the butter in a large saucepan and then add the chopped onion, garlic and half the chopped herbs. Cook for a few minutes on a medium heat until the onions have softened.
Pour the white wine into the saucepan and bring to the boil, stirring occasionally.
Add the mussels and cover the pan with a lid. Cook the mussels on a high heat for several minutes, gently shaking the bottom of the pan several times during cooking to redistribute the mussels.
Take the mussels of the heat and stir in the cream/creme fraiche plus the remaining chopped fresh herbs. Taste the sauce, as it may be quite salty and add salt or pepper to your taste.
Transfer the mussels to a large bowl and pour the reduced liquid over the mussels and serve immediately.
Discard any mussels that have remained tightly shut.
French Tart
Zurie
chia
Dawnab
Sharon123
A Good Thing
Great tutorial...very detailed and gorgeous photos! 
I am going to try your recipe with some of those green lipped mussels you were mentioning. 
Barry will be in heaven. 
Derf
Caroline Cooks
Bergy
