Mussels are popular, delicious, and easy to prepare. A great source of vitamins, they are also a fantastic source of protein, low in calories and fat, and high in zinc, iron, vitamins A and B12. You can serve them as a starter in salads and soups, with pasta, in paella, or just on their own. They are easy to clean and prep. You just need to give them a good rinse, scrub off unwanted barnacles, and remove any beards.
If you haven't had a go at cooking them, here are some top ways to cook and eat mussels from some of our chefs and foodies that will have you returning for more.
Mathew Leong, A L'aise, Norway: Mussels and fries are great. It is best to cook the mussels simply with garlic, white wine and parsley. Having a side of fries with some mayo would be great.
King Wong, Hong Kong: I usually boil them in water, stir fry with garlic chilli sauce and drizzle a small amount of egg liquid over the dish.
Javed Ahmed, Punjab Grill, Singapore: Basically cooked in coconut gravy.
Lionel Lee, Melbourne: I don't like to over-complicate the cooking so that I can enjoy the natural hint of ocean sweetness and soft, chewy texture of this mollusc. So, I go for a simple European-style recipe that focuses on clean flavours enhanced by olive oil, garlic, tomato, leek and parsley. This goes fantastically well with crusty bread and a glass of a light lemony Riesling, a dry Sauvignon Blanc and even a White Rabbit White Ale.