You Should Be Debearding Your Mussels

Creatures of the sea are some of the more tricky proteins to prepare — preparing scallops, for example, could go wrong in many ways. When it comes to cooking mussels, be sure you do justice to the tender, chewy texture of these mollusks by taking the extra step of debearding them. These beards, also known as byssal threads, are used by the mussel to attach itself to rocks or other solid bases. 

According to chef Sebastian Verzino of Mareva 1939 at The National Hotel Miami Beach, "Although they are not dangerous or harmful to eat, mussel beards can be tough and hard to chew, so they should be removed as part of preparing the mussels." Debearding these mollusks before you cook means you will be better able to focus on their mild, oceanic flavor without being distracted by the tough texture of their beards.

Mussels should be debearded during the cleaning process. After soaking undamaged, living mussels in water for 20 minutes, pick one up and pull the beard towards the hinge of the shell. The beards should snap right off and the mussel should remain undamaged. Once the mussels are debearded, they should be soaked in clean water, scrubbed, and laid out to dry. Keep a close eye on the clock when soaking your mussels, however. According to Verzino, "Mussels should not be soaked for too long to avoid stressing and killing the mussel." 

To choose the best mussels for your meal, be sure you keep chef Verzino's expert advice at the front of mind. The first thing to consider when shopping for this magnificent mollusk are its origins. "For mussels, clams and oysters alike, home cooks should be conscious of where they are sourced from, preferably local and in season," he explains. "Also, frozen mussels should be avoided as they can have a rubbery texture."

Once you have found the perfect batch of mussels meeting these conditions, take a minute to give the shells a once-over and discard those that show serious damage. "Any cracked or open mussels should be avoided as this might be a sign of spoilage," explains Verzino. This is one of the most important pieces of advice to adhere to; consider that spoilage was the main reason why Anthony Bourdain almost never ordered mussels at restaurants. 

When it comes time to select a cooking method, Verzino likes the classics. "While steaming is the easiest and preferred cooking method for mussels, they can also be baked or grilled for an alternate method," he says. "Just avoid boiling them, as this method is too aggressive and can result in overcooking." And don't just dump the liquid left behind in the pot down the drain, as "This can have great flavors that can enhance your final dish." Consider adding it into a sauce or broth that will accompany your thoughtfully-prepared seafood.