Mussels

Mussels / mejillones / moules

Flavor and role: Shellfish that provide briny, savory flavor and broth. They open when cooked.
Typical dishes and uses: Paella, moules marinieres (steamed in white wine), jjamppong, mussel soup.
Substitutes: Manila clams or other clams 1:1. Discard any that stay closed after cooking.
Storage: Cover with a damp cloth and refrigerate 1-2 days (do not keep them in water). Pull off the beards just before cooking.
Main countries: Spain · Belgium · New Zealand
Used in this book: Seafood Paella Bouillabaisse Jjamppong (Korean Spicy Seafood Noodle Soup)Moules-frites Marseille Bouillabaisse with Rockfish Broth and Potato Rouille Korean Haemul-tang Bouillabaisse with Gochujang Rouille Amok Moules Marinière with Baguette Dongnae-Style Seafood Pajeon with Rice-Flour Batter Smoky Seafood Jjamppong with Homemade Chili Oil Belgian Ale Moules with Cream and Triple-Cooked Tallow Frites Gochujang Butter Moules with Sweet Potato Oven Fries Moules-Frites Mussel Roll with Shoestring Fries Prawn-Head Stock Paella with Allioli Seafood Sundubu with Scallion Chili Oil

Updated 2026-10-10