Cleaning and de-bearding mussels

To play this video you need to enable JavaScript in your browser.

This video can not be played

3 October 2014

About this technique

Skill level

Easy

Equipment

Colander

If your mussels are covered in mud or barnacles, rub handfuls of them together under running water before you start.

-Tap any mussels that are partly open and discard those that do not close tightly.

-Rinse or dip each mussel in cold water.

-Pull the straggly, hairy 'beards' from the mussels.

-(After cooking, discard any mussels that have not fully opened.)

Recipes using this technique

Moules marinière with cream, garlic and parsley. by Rick Stein.
Attribution
Main course
Fresh curried mussels on toast. by Anna Haugh.
Attribution
Main course
Shellfish stew. by James Martin.
Attribution
Main course
Bourride of pollock and mussels with garlic and thyme croûtons. by Jason Atherton.
Attribution
Main course
Mussels in pineapple curry with coconut rice. by Mandy Yin.
Attribution
Main course
Brill with Thai-style shellfish and coconut broth. by Matt Tebbutt.
Attribution
Main course
Sicilian-style fish and couscous. by Matt Tebbutt.
Attribution
Main course
Seafood risotto. by Rick Stein.
Attribution
Main course
Mussels ‘Rockefeller’ style. by Simon Hopkinson.
Attribution
Starters & nibbles
Seafood chowder with grilled scallops. by James Strawbridge.
Attribution
Main course
Cornish mussels with bacon, cider and wild garlic. by Emily Scott.
Attribution
Main course
Seafood pasta with garlic bread. by The Hairy Bikers.
Attribution
Main course
Prawn and chorizo pasta with tomato sauce. by Lorraine Pascale.
Attribution
Main course
Fideuà by Maria Grimwood.
Attribution
Main course
Whole roast John Dory with mussels and langoustine. by The Hairy Bikers.
Attribution
Main course
Black bean steamed scallops with noodles. by Ching-He Huang.
Mussels cooked in beer. by Rick Stein.
Attribution
Starters & nibbles
Salmon with mussels and a chilli lemon sauce. by Gennaro Contaldo.
Attribution
Main course
Mussels with Bayonne ham and shallots. by Rick Stein.
Attribution
Starters & nibbles
Moules marinière with lemongrass and chilli. by Daniel Galmiche.
Attribution
Main course
Mussels marinière. by James Martin.
Attribution
Light meals & snacks
Stuffed mussels. by The Hairy Bikers.
Attribution
Light meals & snacks
Homemade linguine with a mussel and tomato sauce and pesto. by James Martin.
Attribution
Main course
Venetian seafood risotto. by Rick Stein.
Attribution
Main course