Plated + Served: Mussel Up!


We were out pretty late the other night and we were starving when we got home… just like I knew we would be. Glad I bought mussels… so you know there’s not a lot of heavy lifting ahead…

Mussels are one of my fave quickie dinners. A little garlic… some wine… add the steam… and, basically, you’re done.

The mussels you see in fish markets or in supermarkets are available year round because they are farm raised… so you can make this recipe anytime of the year. Did you know that most of those farms are overseas? So, always find out where the mussels were farmed if this is a big deal to you (it is to Mama because the USDA sets strict environmental guidelines for farming and harvesting imported mussels… but right now, Mama doesn’t buy any seafood that is imported from China).

This recipe for steamed mussels is really easy. The most time-consuming aspect is how long you’ll spend removing the “beard” attached to the shell of the mussel. Usually you can just tug it off… but sometimes you have to use a small paring knife to get rid of it.

But don’t worry…it doesn’t take a lot of muscle.

You knew that was coming, right?

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I’m Christina Chavez

I was a TV journalist for many years, but with a house full of kids I decided to come off the road, go to culinary school and follow my passion for cooking. Mama’s High Strung is all about food… everything from creative recipe ideas to some really cool kitchen gadgets and cooking tips. I live in Chicago, but I love to travel and write about my food discoveries! You can reach me by email: