Great summer dish while mussels are in season

For the longest time, I thought I didn't like mussels. They always seemed to be a bit gritty, rubbery, and weirdly flavoured. That all changed when I went to Spain for my first time and tried fresh mussels on paella where I learned that properly cooked, mussels were tender, juicy, and incredibly flavourful.When preparing mussels, do NOT use frozen mussels. For the best result, they must be fresh and alive. It's very important to make sure that all the mussels you use are live when they go into the pot. The way to tell is they must be tightly closed. If they are not, give them a few firm taps on the counter top. If they close up, they are alive and useable. If they remain open, the mussel is dead and must be discarded.If you can, use farmed mussels. I get mine from PEI. They are sustainable and bred on ropes so you won't have any issue with having to purge sand out of them. All you need to do is de-beard them. The method for doing so can be found in many instructional YouTube videos and it's quite simple.

Very easy to make and of course, the best part is sopping up the broth with lightly toasted pieces of garlic bread.

Something special for a date night dinner! Enjoy with garlic bread, side salad and a glass of white wine!

A classic French mussel dish is a quick, delicious meal that will bring you on a food escape to France. Make sure to eat it with a baguette to soak up every drop of the wine cream sauce.

Combining the spicy and sweet flavours of green curry with the savoury taste of mussels, this quick and simple dish is a must try for seafood fans.

Mussels are aquafarmed and avaible shelled, precooked and frozen, one pound cleaned frozen mussel meat equals four pounds of fresh mussels in the shell.Mussels get tough when cooked or reheated longer than 4 minutes.This dinner recipe precooks the mussel vegetables in cooking wine or bouillion, reheats the cooked mussels, thaws a rouille dip sauce and heats bread rolls, all in ten minutes.If you like to make fresh rouille sauce or bake fresh breadrolls, recipes are included.

This is not my recipe. I just added it here so I don't lose it.Credit: Kristina Tippshttps://tastyoven.com/instant-pot-mussels/#recipeThese Instant Pot Mussels are a quick and easy, yet so-very elegant, way of steaming mussels. Mussels are pressure cooked in a healthy, beautiful and aromatic onion and white wine sauce known as mariniere. Garlic, shallots, and tomatoes are sauteed in butter, then mixed with dry white wine and broth to create a fantastically flavorful mariniere sauce

Have you ever woken up craving something specific to eat? It happened to me this morning, and the craving was for mussels. No specific preparation, just plump, juicy mussels. It's a little weird, I know. They must've been in a dream. Anyway, after breakfast I scrapped my original plan for dinner and hopped online to surf for some mussel inspiration. I eventually came across a green curry recipe by Andy Baraghani at Bon Appetit. His dish didn't actually include any mussels (it was vegetarian) but I decided to use it anyway as a jumping off point. It worked like a charm. For convenience, I used frozen half-shell mussels. Feel free to replace them with fresh mussels if they're available to you. Regardless which you use, it's gonna be delicious.

This is one of my favourite dishes of all time and is oh so easy to make. I live by the beach and love a bowl of mussels for a lovely summer lunch. Chilli Mussels are popular here in Aus but this is my MUCH preferred way to eat mussels

Important !! Always buy Fresh Live Shellfish from a reliable source.

I love mussels. The mussels are different from where I grew up, but they do satisfy my homesickness. They don’t take a long time to cook because they were precooked when we bought them from the store. It is a small portion because they were leftover from last chowder dinner. Small portion that I can eat it by myself😁