Mussels cooking time

Once regarded as the poor relation of the shellfish family because of their small size and relative abundance, mussels are now very popular and fairly cheap to buy. The mussels cooking time common blue or European mussels have sleek, shiny shells and tender, nutritious flesh. Like oysters, they are indiscriminate feeders and must be gathered from unpolluted waters.

It’s because of this that most mussels sold in supermarkets and fishmongers are farmed. Read more about responsible fishing at Seafish and Marine Stewardship Council. Peak season for fresh mussels is October to March. You can buy mussels in their shells year round. Fresh mussels tend to be tightly closed.

Allow about 500g per person for a main meal, and half that amount for a starter or for use in pastas or soups. Discard any that float to the top. Place cleaned mussels in a fresh bowl of cold water until ready to use. See our collection of mussels recipes. This website is published by Immediate Media Company Limited under licence from BBC Studios Distribution. On this Wikipedia the language links are at the top of the page across from the article title.

In most marine mussels the shell is longer than it is wide, being wedge-shaped or asymmetrical. The external colour of the shell is often dark blue, blackish, or brown, while the interior is silvery and somewhat nacreous. The common name “mussel” is also used for many freshwater bivalves, including the freshwater pearl mussels. Freshwater mussel species inhabit lakes, ponds, rivers, creeks, canals, and they are classified in a different subclass of bivalves, despite some very superficial similarities in appearance.