Dorothy Porker – foodblog

Simple Mussels with Coriander

Unlike my brother, I was lucky enough to try mussels before we dissected one in class in high school. So I never developed qualms about eating them. Even when I found out that (at least if you don’t clean them out) you’re going to end up eating their bowels, poo and all. My brother never got into them, and is vegan now, so good for him.

Sustainable and fine for vegans

Supposedly, clams like mussels and oysters are sustainable and (according to some) even okay for vegans to eat as they aren’t sentient and don’t have a central nervous system.

Either way, since I had my first mussels (bread crumbed and deep fried, during a bike ride through the country side) and then my second in class after that dissection nonsense, I’ve loved mussels. They’re an easy, albeit pricey, dinner party favorite that can be on the table in under 10 minutes without breaking a sweat.

Simple Mussels with Coriander

This is a very quick and easy recipe to prepare mussels at home, with coriander, white wine, garlic and shallots.
Cook Time10 mins
Soaking time2 hrs
Course: Main Course
Cuisine: Portuguese
Keyword: bivalves, clams, mussels, seafood
Servings: 4


  • 2 kg mussels
  • 1/4 c flour or corn flour
  • knob butter
  • 1 bunch coriander
  • 4 cloves garlic crushed and finely chopped
  • 4 shallots finely chopped
  • 1 glass white wine


A couple of hours before you want to eat

  • Rinse off the mussels in a colander under a cold running tap. Scrub off any debris.
  • Fill up your sink with cold water and stir in the flour or corn flour.
  • Add the mussels and leave them to sit in the cold water and flour mixture for 2 hours or so. The mussels will absorb the flour and filter out any grit that is stuck in their bodies.

When you're ready

  • Get the biggest pot (with a lid!) you can, place it on a medium heat and melt some butter in it.
  • Once the butter has melted glaze off the garlic and shallots until they become translucent.
  • Now chuck in the mussels, with the glass of white wine and bunch of coriander. Turn up the heat and put on the lid.
  • Your mussels should be cooked in 5 to 10 minutes. Shake the pan vigorously every couple of minutes or so. Using a slotted spoon to move the mussels that haven't opened yet to the bottom of the pan.
  • Once all (or most) of the mussels have opened you are ready to eat. I like mine with garlic sauce (home-made or store bought) and some good bread and butter.
    DO NOT eat the mussels that haven't opened, they will make you very very ill.


Tip: strain the remaining liquid from the pot into a bowl and freeze it to use as liquid for making risotto or soup at a later date.Β 

Zoek je dit recept in het Nederlands? Ga dan naar voor makkelijke mosselen met koriander.Β 





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