What is the golden rule of cooking mussels?

Only cook mussels that are tightly closed. If they don’t open during cooking, toss them—they’re not safe to eat.

What is the best method of cooking mussels?

Steaming is the gold standard. It locks in moisture and lets them soak up flavorful broths like white wine and garlic.

How many mussels for 4 people?

Two pounds of mussels is perfect for four people as an appetizer or light main dish—about ½ pound per person.

Do I need to soak mussels before cooking them?

No soaking needed! Just scrub and debeard them under cold water right before cooking. Easy, quick, done.

Gordon Ramsay Mussels – Ultimate 20 Minute Delicious Dinner Recipe

Name: Gordon Ramsay Mussels
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: British
Ingredients: 2 pounds live mussels, scrubbed and debearded; 2 tablespoons olive oil or unsalted butter; 2 shallots, finely chopped; 3 garlic cloves, minced; 1 cup dry white wine (Sauvignon Blanc recommended); ½ cup chicken or fish stock (optional for added depth); ½ teaspoon red pepper flakes (optional for mild heat); 1 tablespoon fresh parsley, chopped; 1 tablespoon fresh lemon juice; Salt and freshly ground black pepper, to taste; Crusty bread, for serving

Gordon Ramsay Mussels

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This flavorful mussel recipe inspired by Gordon Ramsay features tender shellfish steamed in a fragrant broth of garlic, shallots, white wine, and herbs. It’s a 20-minute, one-pot appetizer that’s elegant yet easy, perfect for seafood nights or dinner guests.

Author: RAMSAY
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: Serves 4
Category: Appetizer
Method: Steaming
Cuisine: British

Ingredients

Scale

2 pounds live mussels, scrubbed and debearded
2 tablespoons olive oil or unsalted butter
2 shallots, finely chopped
3 garlic cloves, minced
1 cup dry white wine (Sauvignon Blanc recommended)
½ cup chicken or fish stock (optional for added depth)
½ teaspoon red pepper flakes (optional for mild heat)
1 tablespoon fresh parsley, chopped
1 tablespoon fresh lemon juice
Salt and freshly ground black pepper, to taste
Crusty bread, for serving

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Instructions

Prepare the Mussels: Rinse mussels thoroughly under cold running water. Use a brush to clean the shells and pull off any beards. Discard any mussels with cracked shells or ones that stay open when tapped.

Sauté Aromatics: In a large, heavy-bottomed pot, heat the olive oil or butter over medium heat. Add the shallots and garlic. Cook for 2–3 minutes until soft and aromatic. Add chili flakes if you want a bit of heat.

Create the Broth: Pour in the white wine and optional stock. Stir and bring to a simmer, letting it cook for a couple of minutes to reduce slightly and intensify the flavor.

Cook the Mussels: Add the mussels to the pot, cover with a tight-fitting lid, and steam for 5 to 7 minutes. Shake the pot gently once or twice during cooking. Once the mussels open, they’re done. Discard any that remain closed.

Finish and Serve: Turn off the heat. Add lemon juice and chopped parsley. Stir gently to coat the mussels in the broth. Serve hot in bowls with crusty bread for dipping.

Notes

Mussels cook quickly—don’t overdo it or they’ll turn rubbery.
Want to bulk this up? Serve over linguine and drizzle the broth on top.
For a dairy-free option, stick with olive oil over butter.
Pair with chilled white wine for the full bistro vibe.

Find it online: https://cookingwithramsay.com/gordon-ramsay-mussels/