Best thing to prevent a dead mussel is buying them as fresh as possible and prepare them the same day. Remove the plastic wrapping and store the mussels in the fridge in a large bowl filled with salted tap water.
How To Cook Mussels
Love mussels? Then also try my mussels in blue cheese and beer sauce!
- 3 ½ lbs fresh mussels (1,5 kg)
- 3,5 oz salted bacon (100 g ), diced
- ½ onion chopped
- 1 tbsp garlic chopped
- 1 cup pilsner beer (240 ml)
- a handful fresh parsley chopped
- Clean the mussels one by one using a sharp knife. Remove any barnacles, dirt or beards: the tough threads that sometimes stick out of the shell. Pull them out using your fingers.
- Remove any broken or open mussels. If you’re not sure, tap on the opened shell. It should close immediately. If it stays open, the mussel inside is dead. Discard. Then rinse the cleaned mussels under cold running tap water and drain. They might make ’clicking’ noises, that’s normal.
- In a very large pan add the chopped onion and garlic. Then pour in some olive oil and cook for 3 minutes over medium heat.
- Add the diced bacon and stir well. Cook for another 5 minutes until the bacon is cooked through.
- Then add the drained mussels to the pan and season with a generous sprinkle of pepper.
- Put a lid on the pan and shake the mussels well. Then turn the heat very high and pour in the beer.
- Put the lid back on the pan and cook for 5 to 6 minutes until all the mussels are all open. Give the pan another good toss so all the ingredients are mixed well.
- Then check the seasoning and add extra pepper or salt to taste if necessary. Transfer the mussels and the remaining mussel juice to large bowls and sprinkle with the freshly chopped herbs.