Mussels are one of those ingredients that look like a lot of work but are actually very straightforward once you know what you're doing. The cleaning process only takes a few minutes, and it's the step that takes mussels from the sea to your pot properly prepared. Do it right, and you'll be rewarded with sweet, clean, briny flavour in every bite.
One important note before you start: ideally, buy your mussels and cook them on the same day. Our fresh mussels come ready for you to prepare at home. If you need to store them, remove them from any plastic packaging, cover them with a damp tea towel and keep them in the fridge. Before you begin cleaning, check through them and discard any that are already open and won't close when tapped — those ones aren't for eating.
How to Clean Mussels
Step 1
Give the mussels a quick rinse under cold running water to remove any surface dirt or grit.
Step 2
Fill your sink or a large bowl with cold water and submerge the mussels. This helps loosen any remaining dirt from the shells.
Step 3
Working through the mussels one at a time, scrub each shell with a steel wool scrubber or a stiff brush to remove any stubborn dirt, barnacles, or hairy bits attached to the outside of the shell.
Step 4
Locate the 'beard' — the hairy, fibrous threads that poke out from between the shells. Grasp it firmly between your fingers and pull it out with a firm tug. Some mussels will have a bigger beard than others; some will have almost none at all.
Once cleaned, your mussels are ready to cook. They're best used straight away after cleaning.
Tip: Don't be tempted to soak mussels in fresh water for too long — they're shellfish and fresh water can stress them. A quick submerge to clean is all they need.
This technique is one of many we share in The Fishmonger's Son cookbook, published by Pan Macmillan Plum Books. It's our guide to buying, preparing and cooking seafood with confidence — for everyone from beginners to seasoned home cooks.