Steaming Open

To open mussels, and cook the meat at the same time, they are steamed in a small amount of liquid with flavourings such as shallots, garlic and herbs. You can use water for the liquid, but fish stock or cider will give a better flavour. Another choice is dry white wine, as in the steps here for moules à la marinière (see recipe). Always clean the mussels well.

1. Clean the mussels, then add to the hot wine mixture.

   

2. Cover pan and steam the mussels for 6 minutes. Shake the pan occasionally to ensure even cooking.

   

3. Remove the mussels using a slotted spoon; discard any that are shut. Serve with the strained, reduced liquid.