What is the difference between black mussels and green lip mussels?

Besides the obvious difference in that one is green and the other is black, green lipped mussels are raised in New Zealand and are chewier and creamier and often compared to an oyster or clam. I don't like oysters so I guess that explains why I prefer black mussels.

Do mussels need to be cleaned?

Mussels do need to be cleaned. Place mussels in a cold water filled sink and let them sit about 20 minutes to filter out sand. Generally farm raised mussels are pretty clean but your soaking water may still look cloudy. Mussels that rise to the top are most likely dead and should be discarded. Check that each musel is firmly closed. Use a sponge or firm wire brush to clean the outside of the shell if needed. Debeard mussels by grasping the beard and yanking on it and note that not all mussels have beards.

Are mussels good for you?

A 3 oz serving of mussels provided about 40% of our daily protein requirements. Mussels contain iron and provide about 1/3 of our daily requirements. They are rich in Vitamin B-12 and are a great source of omega-3 fats.

How To Make Mussels in White Wine Sauce with Garlic

Description

These pretty black beauties are one of my favorite meals. Perfect in the summer because they take just minutes to prepare and are light and luscious and perfect in the winter because they are warm and satisfying.

Ingredients

Scale

2 1/2 lbs cleaned mussels
2 T butter
2 T finely chopped onion
1 T finely chopped shallots
1 minced clove of garlic
2 T finely chopped parsley
3/4 c dry white wine

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Instructions

Clean mussels and remove any beards by pulling them off. Usually you don’t find many. Discard any mussels that won’t close or any with broken shells. Put them into a clean bowl or sink with ice water and a spoonful of cornmeal until ready to cook.

Heat the butter in a large pot (with a lid) and add the onions, shallots, and garlic. Cook until wilted and add the mussels. Add half of the parsley, and all the wine.

Cover tightly and cook for about 5 minutes, or until the mussels have opened. There are usually a few that won’t.

Sprinkle with lemon zest or lemons and make sure to pur all the broth over when serving. Parsley sprinkle on top is also a must!

Notes

Please see post for serving ideas!