How To Cook Mussels
How To Cook Maine Mussels -- The Maine Way
Listen here, bub. If you’re lookin' to cook up a proper Maine lobster or mussel feast, you can't just slap 'em on the stove and hope for the best. You gotta treat 'em with respect, or you’ll end up with somethin' that tastes like a wet work glove. Forget that flat, borin' talk—let’s get down to brass tacks, Maine style.
The Water: Don't Use That Desert Juice
· First off, if you’re out in Arizona, keep that tap water away from my mussels! That stuff is more alkaline than a car battery and full of chemicals that’ll ruin a perfectly good tail. Even that reverse osmosis gear won't save ya.
· The Fix: Get yourself some bottled spring water. It’s got the minerals to make that meat sing.
There are two basic and simple “Down East Maine” ways to cook Maine mussels. No mater which one you choose, they are both simple and easy.
1. The "Wicked Simple" Beer & Garlic Steam
· This is what you’ll find at most Maine wharf-side shacks. It’s rugged, fast, and gives you the best "liquor" (that’s the broth, bub) for dippin’ your bread.
The Inventory:
· Mussels: 2-3 lbs. fresh Maine blue mussels (scrubbed and de-bearded).
· The Liquid: 1 cup of mineral water with raw sea salt and 1 bottle of Allagash White (or any Maine brew that isn't too hoppy).
· Aromatics: 4 cloves of garlic (smashed), 1 small yellow onion (diced), and a big knob of Maine Kate’s Butter.
· Finish: A handful of fresh parsley and a squeeze of lemon.
The Instructions:
· Sauté: In a big pot, melt the butter and toss in your onion and garlic. Cook ‘em 'til they’re soft and the neighbors start wonderin’ what smells so good.
· The Brew: Pour in that water and bottle of beer and bring it to a rollin' boil. Allagash or Sam Adams (they use pure, cleam, fresh New England clean water).
· The Drop: Dump in the mussels. Put the lid on tight—don't let that steam escape!
· The Wait: Let ‘em go for about 5-7 minutes. Give the pot a good shake halfway through. If there are unopened mussels after cookin, throw them aside. Generally, these are dead or spoiled and are no good to eat.
· The Check: Once those shells are wide open, they’re done. If any stayed shut, toss ‘em over the rail—they’re no good to ya.
· Serve: Pour the whole mess into a big bowl, broth and all. Serve with a loaf of crusty bread to soak up every drop of that beer-garlic goodness.
2. The "Fancy Maine" Cider & Cream Mussels
· Now, if you want somethin’ a little richer—maybe for a Saturday night feed—this is the way to go. We use hard cider and heavy cream to make a sauce that’s thicker and sweeter.
The Inventory:
· Mussels: 2-3 lbs. fresh Maine blue mussels.
· The Liquid: 1 cup dry hard cider (look for somethin’ from a Maine orchard) and ½ cup heavy cream.
· The Fat: 2 slices of thick-cut bacon or salt pork (diced).
· Aromatics: 1 large shallot (minced) and a pinch of fresh thyme.
The Instructions:
· Render: Fry that bacon in the bottom of your pot until it’s crisp. Leave the fat in there—that’s the flavor.
· Soften: Toss in the shallots and thyme, cookin' for just a minute 'til they're fragrant.
· The Steam: Pour in the cider and bring it to a boil. Add the mussels, cover 'em up, and steam for 5 minutes until they pop. Again, if there are unopened mussels, throw them aside. Generally, these are dead or spoiled and are no good to eat.
· The Finish: Use a slotted spoon to move the mussels to a warm bowl. Leave the liquid in the pot.
· The Cream: Stir the heavy cream into the boilin’ cider and let it reduce for about 2 or 3 minutes until it thickens up just a touch.
· The Reunion: Pour that creamy, smoky sauce right over the mussels.
A Word to the Wise:
· Don't Salt the Water: Mussels are naturally salty. Between the sea brine inside the shells and the bacon or butter, you usually don't need to add a lick more salt.
· Arizona Warning: Just like the lobsters and clams, don't you dare use that tap water for your prep. Use spring water to give 'em a quick rinse before they hit the pot.