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So I have a ton of mussels that my neighbor didn't finish over the weekend. I don't have a grill so I'll have to steam them. Anyone know any good recipes for steaming mussels? Pasta is probably a safe bet, but I don't know where to look to find other ingredients.

Oh, and how long do mussels stay good in the refrigerator?

I like this recipe. It's tasty. No idea how long they keep.

Quote:

Classic French Mussels Recipe - A Recipe for French Steamed Mussels
This is my take on the classic recipe for French steamed mussels -- you know, the big bowl of mussels bathed in white wine, butter and garlic? It's both easy and quick, but like all such recipes, the quality of the ingredients matters a lot. Buy the best mussels and good sweet butter and use a white wine you'd drink yourself. Figure on a pound of mussels per person for a main course; this recipe serves 2.
Prep Time: 10 minutes
Cook Time: 10 minutes
Ingredients:

* 2 lb live mussels
* 1 T unsalted butter
* 3/4 cup white wine
* 2 chopped scallions or 1 chopped shallot
* 2 chopped green garlic shoots or 2 cloves chopped garlic

Preparation:

Scrub and debeard the mussels. The "beard" is the fibrous hairy thing hanging from one side of the tasty bivalve. Pull it off with a side-to-side motion.

In case you are wondering, a mussel is alive if it reacts. Its shell should be closed. If it is open, sit the mussel on the kitchen couter for a bit. It may close when you are not looking.

Heat the butter over medium-high heat in a large, wide-bottomed pot with a lid; I use a Dutch oven. Saute the shallot or green onion until it is soft but not browned. Add the garlic cloves if using -- if you are using green garlic, leave it out for now.

Add the white wine (I'd suggest a chenin blanc or something crisp, but you can use any decent white), and bring it to a boil. Add the mussels in one layer if possible.

Cover the pot and let the mussels steam for 3-8 minutes. After three minutes, check the mussels; many should be open. You want them all open, but some will do this faster than others.

As soon as most of the mussels are open, turn off the heat and toss in the green garlic, if using. Cover for a minute while you prepare bowls and plates.

Spoon out plenty of mussels and broth, which should be briny enough to not need any more salt. Throw out any mussels that did not open.

Serve with crusty bread, more white wine -- and an extra bowl for the shells.

you can try mussel marinara

This is my favourite way to eat them:

Thai Green Curry Mussels

* 2kg mussels , cleaned
* 6 spring onions , roughly chopped
* 2 lemon grass , woody outer layers removed and roughly chopped
* a thumb-sized piece ginger , roughly chopped
* 2 garlic cloves , roughly chopped
* 4 green chillies , roughly chopped
* a large bunch coriander with roots
* groundnut oil (any vegetable oil with a decent smoke point)
* 400ml tin coconut milk
* 2 tbsp fish sauce
* 1 lime , juiced
* 1 red chilli , finely sliced

* Tap any open mussels and discard those that don't close. Put the spring onions, lemongrass, ginger, garlic, green chillies and coriander roots in a food processor and whizz to a paste. Add a splash of water if it's needed.
* Heat 2 tbsp groundnut oil in a large, wide pan with a lid. Fry the paste for 2-3 minutes. Add the coconut milk, fish sauce and lime juice and bring to a simmer. Add the mussels, put on the lid and steam for 3-4 minutes until all the mussels are open (discard any that stay closed). Serve the mussels scattered with the coriander leaves and red chilli.

Quite easy and very tasty. Never fails to make my guests happy.

This is my absolute favourite recipe for shellfish

Ingredients:
2kg Fresh Mussels
200ml Olive Oil
Brown Onions chopped (1 large or 2 small)
2 Fresh red Chillies (Seeded)
4 Cloves Garlic peeled & chopped
1 bottle dry White Wine (Sauvignon Blanc is excellent)
1kg Fresh Roma Tomatoes
Salt & Pepper
1 Pinch of Saffron
200g Penne Pasta
2 Lemons in wedges and Italian Parsley to garnish

Method:

Open wine and have a glass
De-beard mussels and wash well, set aside.
Blanch tomatoes (Drop in a boiling pot of water in for 10/20 seconds, take out and place into chilled water).
Peel, de-seed and chop tomatoes finely then set aside.
Chop up onions, garlic and chilli separately and set aside, have a glass of wine.
Into a hot pan pour in half the oil and sauté onions and garlic until soft (not browned).
Add tomato, chilli and saffron, cook for 5mins then season with salt and pepper.
In a large pot heat up rest of the oil and add mussels and a good splash of white wine, bring to a slow boil put lid on, turn heat right down and simmer for 5 to 10 min's without stirring too much. Have a glass of wine.
Pour sauce over the top of mussels and cook for further 5mins.
Add Pasta to boiling salted water and cook until al dente.
Drain Pasta well and return to pot, stir through Mussels and serve in large bowls.
Finish with chopped parsley and accompany with crusty bread.
Garnish with lemon wedges.

Those all sound amazing. I'll attempt each of them in the next few weeks and get back to ya!