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Mussels

Fish & seafood · Molluscs

Mussels

Blue-black bivalves with sweet orange flesh, steamed open in wine, cream, tomato or coconut broths.

Also called: midye

A kind of shellfish

4 recipes with it

Photo: Wilson44691 at English Wikipedia, via Wikimedia Commons (public-domain)

What it is

Mussels are bivalve molluscs with oval blue-black shells; the meat inside is cream (male) to orange (female). They are sold live, usually farmed rope-grown mussels, which are cleaner than wild. They open when steamed, releasing a briny liquor that becomes the sauce.

How it’s used

  • Moules marinières and moules frites
  • Paella and seafood stews
  • Thai coconut and lemongrass mussels
  • Turkish midye dolma (stuffed mussels)
  • Pasta with tomato or white wine

Characteristics

Taste
Sweet, briny and rich.
Texture
Tender and plump; chewy if overcooked.
When cooked
Steam covered over high heat for 3–5 minutes, until the shells open.
Sold as
fresh, frozen, canned
Cooking uses
Commonly cooked, Suitable for boiling

Storage

Refrigerated. Keep live mussels in a bowl in the fridge covered with a damp cloth (not in water or a sealed bag) and cook within a day. Scrub and pull off the beard just before cooking.

Diet, allergens and safety

Contains Molluscs.

  • Vegetarian
  • Vegan
  • Dairy-free
  • Egg-free
  • Gluten-free
  • Nut-free
  • Soy-free
  • Caffeine-free
  • Contains molluscs, a recognised allergen separate from crustaceans; some people react to both.
  • Before cooking, discard mussels with cracked shells or open shells that do not close when tapped. Common advice is to discard any that stay closed after cooking.
  • Raw or undercooked bivalves can carry norovirus and Vibrio; cook thoroughly for vulnerable groups.

Nutrition per 100 g

Energy
86 kcal
Protein
11.9 g
Carbohydrate
3.69 g
Fat
2.24 g
Fibre
0 g
Sugars
0 g

USDA FoodData Central: Mollusks, mussel, blue, raw.

Substitutes

Optional — what works if you don’t have it, and how it changes the dish.

  • Clams — 1:1 by weight; similar timing.

Related ingredients

Recipes with mussels

More molluscs