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For 1 12 to 4 12 pounds mussels put 1 cup liquid water or a mix of water and white wine or beer in a 4 to 6 quart pot.
How long do i steam mussels. Add the mussels broth and wine to the pot and cover with a lid. For cooking up to 2 pounds of mussels we often use an 11 inch wide skillet with a glass top you can see it in the above photo. Add fennel or lemongrass or any other vegetable to the base. Bring the water to a boil over high heat then add the clams and mussels cover the pot and steam for about 5 to 7 minutes or until the claims and mussels have opened.
Do expect to throw away a few. You simmer the steaming liquid for a few minutes to develop its flavor then you add the mussels or clams cover and steam until the shellfish have opened. Remove the mussels and claims from the pot with tongs. The mussels can be scrubbed an hour before you serve them.
When the mussels have opened mix in cup 15 g of roughly chopped parsley and 2 tablespoons 28 g of unsalted butter. Cover the pot again and allow the mussels to steam for another minute so they soften. In place of water you can also use wine or beer or other liquids to steam the mussels and add some unique flavour. Cook the mussels for 5 minutes shaking the pot every few minutes to evenly distribute the heat.
If the majority are still closed cover with the lid for another 2 minutes then check again. Use beer or cider as the liquid. As long as you have some sort of liquid to steam the mussels you can do anything. Cover the pot and steam over medium high for 5 minutes until the mussels open.
Add the parsley and butter and steam for another minute. Once the shellfish are cooked you can transfer them to serving bowls and simply ladle over the broth or convert the broth into a more classic sauce by combining it with heavy cream butter or olive oil especially good for pasta. Mussels are done when the steam comes out from under the lid and the mussels are open. Add the mussels and give them a good toss.
Place about 1 cup of water in a large stockpot. Before cooking recheck them to make sure none have opened and discard any that have. Since the mussels will probably be in more than 1 layer shake the pot every minute or so to redistribute the layers. Remove the lid and check for any unopened mussels.
Dont forget the broth it makes a tasty dip for bread. Keep them in your fridge until right before you are going to cook them. This allows the cooking liquid and steam to reach the mussels easily. A spoonful of curry paste or a sprinkle of spices can take the dish in another direction entirely.
Bring to a boil then dump in the mussels and cover.