Mussels Three Ways : A Simple Dinner Upgrade

It’s something about a flavorful broth and a delicious piece of seafood that just does it for me. I love mussels because they are easy to prepare and even easier to demolish. Give one of these recipes a try when you’ve gotten tired of chicken and fish for dinner. Shellfish lovers unite and fall in love with these savory varieties of mussels. Just a rule of thumb to remember when cooking mussels, be sure to discard any mussels that are open when raw, unless they close when you tap them.

Dijon + White Wine Mussels

First it’s sweet, then it’s sour. The combination gives a great kick of flavor with just a few simple ingredients guaranteed to amp up your dinner.

What you’ll need:

2 pounds shell-on mussels

2 tablespoons olive oil

4 shallots, finely chopped

4 cloves garlic, sliced

1 teaspoon chopped fresh thyme

3/4 cup dry white wine

2 tablespoon Dijon-style mustard

2 tablespoon unsalted butter

2 tablespoons chopped fresh parsley

Salt + pepper to taste

Toasted baguette (optional, for serving)

How to:

1) Rinse and scrub mussels. Discard any mussels that are open and won't close tightly when tapped.

2) In a large pot, heat oil and then cook shallots. Add in garlic and thyme until fragrant.

3) Pour in white wine and increase the heat to high and bring to a boil. Add in butter, mustard, seasoning to taste and parsley.

4) Add the mussels, cover and cook for 3 to 5 minutes or until the mussels have opened.

5) Remove from pot and serve immediately with baguette.

Fennel + Saffron Mussels

The herbs combine to form a perfect sauce suitable for slurping.

What you’ll need:

4 Tbs. unsalted butter

4 shallots, minced

1 fennel bulb, thinly sliced

1 1/2 cups dry white wine

1/2 cup vegetable stock

1/2 tsp. saffron threads

2 1/2 lb. mussels

Salt and pepper to taste

Baguette slices for serving (optional)

How to:

1) In a large pot over medium-high heat, melt the butter and add the shallots and sliced fennel bulb until fragrant.

2) Add the wine and vegetable stock to the pot and crumble in the saffron threads then season to taste.

3) Add the mussels to the pot and steam the mussels until they open, about 5 minutes. Serve immediately with baguette.

Thai Red Curry Mussels

I’ve always loved Thai food, but being in Thailand has opened my eyes to the culinary excellence. This dish is both spicy and sweet, making for the perfect balance.

What you’ll need:

2 tablespoons oil

1 stalk lemongrass, crushed

3 tablespoons Thai red curry paste

1/2 cup white wine

1 can unsweetened coconut milk

2 tablespoons fish sauce

2 tablespoons fresh lime juice

2 1/2 pounds mussels

2 tablespoons chopped fresh cilantro

4 tablespoons chopped basil leaves

How to:

1) In a large pot, add the lemongrass, curry paste, wine, coconut milk, fish sauce, and lime juice and bring to a simmer.

2) Add the mussels, cover the pot, and let steam until opened.

3) During the last minute of cooking, add the cilantro and basil.

4) Discard the lemongrass and serve.