Recipes

Cooking with Sea Bounty Mussels

Fresh, organic, and easy to prepare — here’s how to get the best from every mussel.

Cooking Methods

Recipes

Handling Mussels

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Storage

Store mussels in the fridge between 0°C and 4°C. Rinse in cold water before cooking.

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Closed Mussels

It’s a myth that closed mussels after cooking should be discarded. Sometimes they simply hold on tighter — gently slide a knife inside to release the adductor muscle.

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Beards

Mussels attach to ropes with byssal threads (“beards”). Most are removed at harvest, but if any remain, simply pull or cut them away before or after cooking.

Cooking Mussels: Simple Methods

On the Stove 

Use a large saucepan with a tight lid. Add a splash of water, stock, or white wine (about 100ml) and bring to the boil. Tip in the mussels, cover, and cook for 3–4 minutes until they open. Save the cooking liquid — it’s full of flavour and perfect for sauces and soups.

In a Steamer

Place mussels on a plate or in a basket that sits above simmering water. Cover with a lid and steam gently for 3–5 minutes until the shells open.

In the Microwave

Place three mussels on a plate and cook on high for 1 minute. For larger amounts, add about 20 seconds extra per mussel.

On the Barbecue

Heat your barbecue with the lid down. Place mussels on a tray, set it on the grill, close the lid, and cook for 3–5 minutes until they open. For a smoky twist, add wood chips or a tea-smoke mix while preheating.