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26 marvellous mussel recipes

Up your mussel game.
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Mussels with White Wine and VegetablesAustralian Women's Weekly

Lovely, light seafood is a staple in Aussie summer and mussels are just the ticket for a perfect appetiser during your weekend entertaining. These sensational shellfish can also hold their own as the star of your dinners so we’ve gathered our best recipes for them to shine in incredible stir-fries and pastas. For those who are fans of more classic dishes, we’ve also included all you need to nail moules marniere and as well as an easy moules et frites recipe. Happy cooking!

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Looking for more sensational seafood dishes?

Preparing mussels properly is the key to a spectacular shellfish dish. Our Test Kitchen shows you how to make sure your mussels are on point.

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How do you know which mussels are good?

Before you get cleaning, you have to separate the edible mussels from the dead ones – these are any that are cracked, chipped or wide open.

Those that are slightly ajar could still be alive and kicking so here’s your chance to save a life.

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How? Gently squeeze them closed and if they stay shut, well done – you’ve just brought your mussels back from the brink (and saved yourself a few bucks)!

What’s the best way to clean mussels?

Our Test Kitchen recommends two everyday household items that will easily do the trick.

A clean scourer or a hard brush are perfect for buffing away any debris from the shells, leaving them with a smooth and shiny finish.

How do you debeard a mussel?

We guarantee this will be your quickest shave ever!

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To debeard your mussels you first have to know what you’re looking for – a hairy length of rope growing out of the shell.

Now, hold the mussel in your hand and pull the beard down towards the open end, as shown in the above video. Discard this part – no one wants hair in their food.

And, that’s it! Your mussels are now ready to be used.

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tomato chilli mussels
Quick & Easy
September 30, 2010

Tomato chilli mussels

If you prefer, buy 1kg packs of pot-ready mussels from fishmongers or seafood markets. These have already been scrubbed and bearded, and are ready to cook. Some mussels might not open. These might need prompting with a knife or might not have cooked as quickly as the others;­ some will not open after excessive cooking. […]
By Women's Weekly Food
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Moules marniere (et moules frites)
Dinner ideas
July 31, 1975

Moules marniere (sailor-style mussels)

The secret to this recipe is the amount of olive oil used. Perfect as a second course or as the main course for a light summer lunch, served with salad and crusty bread or with chips (frites). The moules in France are small and sweet. This recipe is not suitable for those large green New […]
By Women's Weekly Food
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Profile picture of Women's Weekly Food
Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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