Everything You Need to Know About Mussels
Mussels can help elevate your menu from a cozy weeknight dish to an impressive dinner party spread. But before you dive into cooking, it's helpful to understand the basics, like how to clean mussels and how to store them. Whether you're steaming them in white wine or adding a herby twist, fresh mussels are a simple way to bring coastal flavours to your kitchen. Here's everything you need to know to get started.
OceanWise Recommended
Did you know that our mussels are OceanWise-recommended? The OceanWise badge means they've been verified as sustainable, helping to protect healthy oceans and waterways.
How to Clean Mussels
Cleaning mussels is a must, but it’s also quick, easy, and brings out that fresh, briny flavour. Start by giving them a good rinse under cold water, then drain and refill your bowl to loosen any sand. Use a brush, sponge, or your hands to scrub the shells clean. Toss any mussels with cracked shells or ones that stay open after a tap (they're no good). Next, remove the beard (that little fibrous tuft sticking out) by pulling it firmly toward the hinge.
How to Store Mussels
Once you've purchased your fresh mussels and brought them home, transfer them to a bowl, cover them with a damp cloth or paper towel, and then pop them in the fridge. Avoid submerging them in water or sealing them tightly, as this will cause them to spoil. Ideally, cook them the same day, but they can last up to two days if kept cold and moist. After cooking, let any leftovers cool completely, then store them in an airtight container in the fridge. Enjoy within two days by gently reheating them.
Flavour Pairings
Mussels are great at soaking up flavours. Classic pairings start with white wine, garlic, and herbs like parsley or thyme for that briny, aromatic broth. Add butter for richness or a splash of cream for a French-inspired finish. You can also try a tomato-based sauce with chili flakes for a spicy kick, or go Mediterranean-style with olives, lemon, and fennel. Belgian-style mussels pair great with beer, shallots, and a hint of mustard. And don’t forget the sides! Crusty bread for dipping or fries for a classic moules-frites combo are both excellent choices.