How to cook Spring Bay Seafoods blue mussels

Mussels are best suited to steaming. Once the mussels are steamed they can be served in their shell or on the half shell (with one shell removed). Alternatively the cooked mussel meat can be removed and added to a salad or pasta dish.

They can also be eaten raw as sashimi or marinated as in a ceviche.

There are many ways to steam mussels; in a broth, soup or sauce.

In a pot

Choose a large pot with a tight fitting lid or wok.

Place the pot or wok over high heat and bring about 100ml of wine, stock or water to the boil. Add the mussels and quickly replace the lid and cook for 3-4 minutes. Reserve the liquid that is released as the mussels cook. It can be strained and added to soups, sauces or an accompanying dressing.

In a steamer

There are various styles of purpose built steamers; with a base that can hold boiling water, a rack to suspend the food over the water and a lid to trap the steam.

A steamer can be fashioned from a pot with a colander that fits over the pot or a wok with a Chinese style bamboo basket and lid.

Arrange the mussels on a plate that fits inside the colander or steamer basket.

Bring the pot/wok of water to the boil lift the lid and place the plate on the colander or bamboo rack. Replace the lid and steam for 3-5 minutes.

In a microwave

Place three mussels on a plate and microwave on high for 1 minute.

To steam larger volumes add 20 seconds extra per mussel.


For best results use a covered barbecue.

Place the mussels on a tray and place the tray on the barbecue grill or rack. Close the lid of the barbecue and cook for 3-5 minutes or until the mussels have opened.

To hot smoke the mussels smoking chips or a tea smoke mixture can be added to the barbecue while it's preheating.