As a sommelier and brewer, I have had the pleasure of trying mussels prepared in various ways. When it comes to eating mussels in half shells, there are a few different approaches you can take depending on your personal preference and the flavors you want to highlight.
One classic method is to steam the mussels in white wine with parsley, garlic, and butter. This creates a delicious broth that infuses the mussels with flavor as they cook. To prepare them this way, start by rinsing the mussels thoroughly under cold water to remove any debris. Then, in a large pot or pan, add about an inch of white wine along with some chopped parsley, minced garlic, and a knob of butter. Bring the liquid to a simmer and then add the mussels, making sure they are in a single layer. Cover the pot and cook for about 5-7 minutes, or until the mussels have opened up. Discard any mussels that remain closed after cooking, as they may be unsafe to eat. Serve the mussels in their shells with some of the flavorful broth spooned over the top.
If you prefer a tomato-based broth, you can also cook the mussels in a similar manner but with the addition of diced tomatoes, tomato paste, and perhaps some onions and bell peppers. This will give the dish a slightly different flavor profile and a touch of acidity from the tomatoes.
Another option is to sauté the mussels over high heat in oil or butter. This method creates a slightly different texture and flavor, as the mussels develop a bit of a crust from the high heat. To sauté the mussels, heat some oil or butter in a large pan over high heat. Add the mussels and cook for a few minutes, stirring occasionally, until they have opened up and are cooked through. Be careful not to overcook them, as they can become tough and rubbery. Serve the sautéed mussels on a platter, drizzled with the cooking oil or butter and perhaps some fresh herbs for garnish.
When it comes to eating the mussels, you can use a fork or your fingers to remove the meat from the shells. Dip the mussels in the flavorful broth or sauce and savor the delicate, slightly briny taste. Some people also like to use the empty shells as a tool to scoop up some of the broth or sauce before enjoying the mussel itself.
Mussels in half shells are a versatile and delicious seafood option. Whether you choose to steam them in wine and butter, cook them in a tomato-based broth, or sauté them, the mussels will have a neutral taste that pairs well with a variety of flavors. So go ahead and give them a try as a starter or a delightful amuse-bouche, and enjoy the unique experience of eating mussels in their half shells.