Protein Food
Mussel
About This Entry
Mussel is steamed bivalve — moules marinières and tomato broth. Loire whites, Pinot Grigio, and Belgian ale-friendly acidity suit garlic and wine broth.
Beginner Guide
Discard any mussels that do not open after steaming.
FAQ
- What is Mussel?
- Discard any mussels that do not open after steaming.
- How should Mussel be cooked for best results?
- Do not overcook lean fillets; shellfish should be opaque and firm. Rest fish briefly before serving.
At a Glance
Group
Mollusks
Classification
Animal Protein Foods
Species
mussel
Scientific name
Mytilus edulis
Scientific Classification
- Display name
- Mussel
- Classification
- Animal Protein Foods
- Group
- Mollusks
- Scientific name
- Mytilus edulis
- Species
- mussel
Taxonomy
- Cut type
- whole
- Bone state
- boneless
- Processing state
- fresh
- Fat content
- lean
- Primary cooking methods
- steam, braise
- Recommended doneness
- well done