Mussels: beyond the garlicky white wine sauce

The classic

Melt 40 g butter in a large, heavy saucepan, add 2 chopped shallots, 4 chopped carrots and 100 g chopped celery and cook gently for 5 minutes, or until tender, but not coloured. Add 1 finely chopped garlic clove and cook for a further minute. Add 2 kg mussels, all at once. Pour in 1 cup dry white wine and bring to a rapid boil and immediately cover the pan with a tight-fitting lid. Cook over a medium heat, shaking the pan occasionally, for 3 to 5 minutes, or until the mussels have opened. Try the steamed mussel pot recipe here.

*Always* remember to discard any mussels that do not open.

New flavourful ways with mussels

Mussels in creamy fennel sauce

Stick with the garlic and dry white wine, but this time add 1 bulb of finely chopped fennel. Try the mussels in creamy fennel sauce recipe here.

Tomatoey mussels

Place 2 large fresh tomatoes into a blender and blend until smooth. Whisk 1 finely chopped garlic clove, ¼ t honey, ½ t salt and ¼ t white pepper into the tomato purée. Slowly add the olive oil and whisk vigorously until the olive oil is incorporated into the tomato mixture. Stir in 2 t fresh chopped tarragon. Try the mussels with tomato vinaigrette recipe here.

Creamy mussel chowder

Place a large saucepan over a medium to low heat. Add 1 T butter and 1 T olive oil and, when warm, gently sauté 4 sliced baby leeks, 3 finely chopped garlic cloves and 2 sliced potatoes until fragrant and softened (do not allow the ingredients to colour). Add 1 kg mussels and turn up the heat. Stir-fry briefly before adding 1 cup white wine. Stir for a further minute or two before adding ½ cream and 2 cups chicken stock. Season to taste, then leave to simmer for 10 minutes. Remove from the heat and, using a slotted spoon, remove the mussels from the broth. Discard the shells of half of the mussels and blend the plump coral coloured flesh with the broth. Try the mussel chowder served with cheese muffins recipe here.

Chilli, fresh tomato and mussel pasta

Place a pan over a medium to high heat, add 2 T olive oil, 1 chopped red chilli, 2 crushed garlic cloves, ½ chopped onion and 4 chopped leeks. Fry until fragrant. Add 300 g mussels, put the lid on the pan and cook for 5 minutes, or until all the mussels have opened. Cook the spaghetti following the package instructions until al dente. Add the spaghetti and toss with the mussels. Serve in deep bowls, topped with plenty of freshly grated Parmesan. Try the chilli, fresh tomato and mussel pasta recipe here.

Thai-style steamed mussels

Place 500 ml good-quality chicken stock, 2 t fish sauce, 1 sliced spring onion, 2 lemongrass stalks, 4 lime leaves, 1 x 3 cm thinly sliced ginger, 2 finely chopped garlic cloves and 2 finely chopped shallots in a potjie or flat-bottomed cast-iron pan over medium coals (or the stovetop). Cover and bring to a simmer. Add 3 kg mussels and steam for 5 minutes, until they have opened. Spoon the mussels and broth into a serving bowl, season with salt and a squeeze of lime juice and garnish with spring onion curls and coriander. Try the Thai-style steamed mussels recipe here.

Mussels in a coconut broth

Preheat the oven to 180°C. Place a large piece of baking paper onto a baking tray. Make sure the paper is large enough to hold the ingredients. Place 500 g mussels, 300 g prawns, the kernels from 2 cobs of sweetcorn, 2 finely chopped garlic cloves and 2 T roughly chopped ginger on the baking paper and drizzle over 200 ml coconut milk. Add a squeeze of lime juice and cover with another large piece of baking paper. Crimp the edges to create a parcel. Cook in the oven for 10 to 15 minutes, or until the mussels have opened and the prawns are cooked. Try the mussels and prawns in a coconut broth recipe here.

Discover more delicious ways with mussels here.