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 and 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.

On a barbecue

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.


The Spring Bay beer lovers mussel pot

Mussels and beer might sound like an unlikely couple, but trust us, they belong together! This recipe is one of our favourites from Spring Bay Mussels. If you’re thinking of incorporating seafood into your menu, this is a great place to start.

Spring Bay Mussels white wine & cream (Moules mariniere)

The classic French Moules Marinières is fast food at its best. Made with fresh, inexpensive ingredients that still seem celebratory, this dish comes together in around 15 minutes. Make sure to serve it with the rest of the wine left in the bottle and with plenty of toasted bread for dipping.

Spring Bay Mussels in tomato and wine

Such an easy versatile dish. With a rich vibrant sauce it is great accompaniment to pasta or just on its own as a finger licking sharing plate.

Spring Bay Mussels in black bean sauce

Chinese black bean sauce lends authentic flavour to stir-fried vegetables for quick takeout-style meals at home. Serve over steamed rice along with broccoli sautéed with garlic and a pinch of hot pepper flakes.

Spring Bay Mussels with orzo pasta & chorizo

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Steamed and Dressed Spring bay Mussels

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Success tips for cooking Spring Bay Seafoods Blue Mussels

  • Mussels usually take 3-4 minutes to cook.
  • Cook mussels only until the shells open and the meat pulls away from the shell.
  • Prepare all the other parts of your meal, then cook the mussels.
  • Don’t overcook mussels – they will shrink and toughen!
  • You can eat an unopened mussel, it just means that it was hanging on harder!
  • Don’t add salt while cooking Spring Bay Seafoods blue mussels. They are packed with seawater, so have plenty of natural seasoning.