🌊 A Taste of Barnegat Bay
Blue mussels thrive in the intertidal zones and inlets of New Jersey’s Barnegat Bay, anchoring themselves to rocks and other hard surfaces with strong, elastic fibers called byssal threads. These threads, secreted by specialized glands in the mussel’s foot, allow them to cling firmly even in turbulent water.
Unlike clams, which use incurrent and excurrent siphons to filter nutrients and expel waste, mussels feed differently. During high tide, they open their shells and use tiny hair-like cilia on their gills to create water currents, drawing in plankton and food particles. At low tide, they tightly shut their shells to conserve moisture and protect themselves from the elements.
In Victorian times, mussels were affectionately known as “winkles.” When cooked gently—no more than 7 to 10 minutes—their flesh develops a deeply rich, sweet flavor.
🧼 Mussel Handling & Cleaning Tips
- Keep them breathing: Remove mussels from airtight packaging and submerge immediately in salted, filtered water to allow them to purge sand and impurities.
- To clean: Remove the beards (byssal threads), scrub the shells if needed, rinse under cold water, then soak again briefly in icy filtered water.
- Discard any mussels that:
- Are open before cooking (they’re likely dead)
- Remain closed after cooking (they didn’t cook through)
⚠️ Avoid chlorinated tap water. Chlorine can affect both the flavor and texture. Use filtered or purified water for soaking and rinsing.
🔪 Equipment
- 6 Qt. stockpot with cover
- French chef’s knife
- Cutting board
🍷 Ingredients
- 1 tablespoon olive oil
- 2–3 tablespoons unsalted butter
- 4 cloves garlic, finely minced
- 2 medium shallots, finely minced
- 2 cups dry white wine (e.g., Sauvignon Blanc)
- 1 cup filtered water
- 1 teaspoon fresh lemon juice
- 3–4 sprigs fresh parsley, chopped (stems removed)
- 2 tablespoons fresh thyme, chopped
- 1 bay leaf
- 4–5 black peppercorns
- 3 to 4 dozen fresh blue mussels
🍽️ Preparation
- In a 6 Qt. stockpot over medium heat (275°F), add olive oil and butter.
- Sauté garlic and shallots until soft and fragrant (about 3–4 minutes).
- Add wine, filtered water, lemon juice, herbs, bay leaf, and peppercorns. Bring to a gentle simmer.
- Add cleaned mussels, cover with vent open, and reduce heat to medium-low (225°F).
- Steam for 7 to 10 minutes, or until all mussels have opened.
🥖 Serving Suggestion
Ladle the mussels into wide soup bowls with plenty of fragrant broth. Garnish with chopped parsley and serve alongside toasted French bread—perfect for soaking up the briny, wine-scented juices.