How to Clean Mussels

A lot of people don’t eat mussels at home. I think it may have something to do with the fact that they look so much different at the fish monger than how they do on a restaurant plate. Once you learn how to clean mussels properly you’ll be eating them all year.

How to Clean Mussels

1. Holding mussel in left hand (one at a time) pointy end facing your body, and rounded end facing away from you.
2. Grab the beard (the whiskery bit protruding between shells) with your right hand and pull firmly out to the right and forward, away from your body at the same time. The beard should come free; if the meat comes out of the shell along with the beard pull the next one more to the right and less forward.

1. It sounds complicated but after a few you’ll get the hang of it and you will get much quicker.
2. Remove any of the barnacles off the outside of the shell with a bit of steel wool or an old butter knife.

Need more help? Check out these two videos on how to clean mussels: this and this.

Got the hang of it? Then you’re ready for some delicious mussels recipes:

• Steamed mussels with mango
• Mussels in lemon, chili, and garlic
• Cajun butter mussels
• Moules mariniere

Paul Hegeman

Paul was a personal chef to exclusive clients in Sydney, Australia and worked at every level of professional kitchens, from the deep fryer in a local burger joint to Head Chef in five-star hotels. Born in the Netherlands, Paul moved to Canada at a very young age. Experience with traditional European meals at home and the diverse multicultural influence of Canadian cuisine gave him a great appreciation for different culinary styles. His recipes emphasize natural, uncomplicated flavors and fresh ingredients, inspired by Mediterranean and Southeast Asian cuisines. Paul is also the founder of Chef's Pencil, though he is no longer affiliated with the magazine.