Why you’ll love this mussels recipe
Learning how to cook frozen mussels might seem intimidating, but it’s actually simple to do! Quick to prepare, this frozen mussels recipe is the perfect way to enjoy a quick and healthy meal that makes you feel like you’re dining in a fancy restaurant.
This recipe pairing frozen mussels and pasta tastes great and doesn’t require lots of complicated ingredients. As a result, you’ll be cooking like a pro in no time!
- Quick: Once the mussels have thawed and are ready to go, this recipe comes together in minutes.
- Versatile: Perfect for a quick weeknight dinner but fancy enough to serve at your next dinner party.
- Only a handful of ingredients: There’s no need to make a massive grocery haul as you only need a few fresh ingredients and a handful of pantry items you likely have on hand.
Made with a handful of ingredients, this recipe is perfect for everything from holidays to date nights and always turns out great!
Before you get cooking:
Before you begin, make sure to double-check your packaging to confirm the mussels are pre-cooked and the shells are open. If the shells are not open and the mussels have been cooked, discard them as they are not safe to eat!
Also, be sure to clean your mussels properly. To do so, rinse the thawed mussels under water, scrub off any dirt or debris, and remove the beards.
What you need to cook frozen mussels with pasta:
- Pasta: I love to pair my mussels with spaghetti pasta, but you can use any past you like best. Fettuccine also makes a great option!
- Olive oil: This helps sauté the garlic and shallot, creating a caramelized effect.
- Aromatics: Shallots and garlic add a pungent, savory, subtly sweet flavor.
- Stock: Use chicken broth, chicken stock, or seafood stock to make the broth.
- Mussels: Use frozen mussels that have been completely thawed. You’ll need around 1 pound of shelled mussels per person as a main dish. Or, use ½ pound if you are serving this frozen mussels reicpe as an appetizer or side dish. Note that one pound of mussels yields between 3 and 4 ounces of meat. If you’re cooking for a hungry crowd, you may want to add a little more just to be safe!
How to cook frozen mussels:
1. Thaw the mussels
You have two options here:
- Option 1: Thaw frozen mussels in the fridge overnight. Place the bag of mussels in a bowl or container so you don’t have water dripping in the fridge as the mussels thaw.
- Option 2: Place the frozen mussels in a bowl of cold water on the kitchen counter, changing the water every 10 minutes or so until the mussels thaw.
2. Cook the mussels
- Sauté the shallots and garlic slices in a pan heated with olive oil.
- Stir in the chicken stock into the softened shallots and garlic.
- Add the thawed mussels and cook, covered, until the mussels are heated through.
- Serve over pasta. Discard any unopened mussels.
PRO TIP: Make sure not to overcook the mussels as they can become tough and hard to separate from their shell. Perfectly cooked mussels should detach from the shell easily.
All about mussels:
If you’ve been too intimidated to cook mussels at home, I hope this recipe empowers you with tips and tricks to master this delicious seafood dish!
Mussels are a type of bivalve mollusc much like clams and oysters. Packed with protein, mussels are also a great source of iron, zinc, and vitamin b12. In addition, mussels are fairly low in calories and fat, making them a great addition to a healthy meal plan.
For those of us who don’t have access to fresh mussels, cooking frozen mussels is the way to go! Pick up a bag and stash them in the freezer so they are ready whenever the mood hits.
Time-Saving Tips:
- Cook your pasta the day before. Or, if you happen to be making pasta the week before, make extra, and freeze it to use in this recipe. If using frozen pasta, thaw it in the fridge overnight.
- Chop the garlic and shallot a day or two in advance. Store them in an airtight container in the fridge. While you’re at it, chop enough for a few recipes!
Storing Tips:
This recipe for frozen mussels and pasta is great for meal prep! So, feel free to make extras to keep on hand for quick meals the next day or two.
- Store leftover mussels in an airtight container in the refrigerator for up to 3 days.
- Reheat in the microwave or over the stove. To do so, microwave for 2 minutes at a time, stirring in between, until warmed through. Or, warm on the stovetop over low heat.
- I do not recommend freezing this recipe!
What to serve with mussels
You can easily serve this frozen mussels recipe on its own as a complete meal. However, I like to add a side of crusty bread to soak up all the delicious garlic sauce.
Then, I include a veggie side for extra nutrients. Some of my favorite options include:
FAQs:
If the mussel is fully cooked the shell will open. If the shell hasn’t opened, the mussel is not safe to eat!
Yes, if you find fresh mussels at the grocery store you can use them. Give them a rinse to make sure there is no grit. Then, add them to the pot to cook after you’ve added the chicken stock.
Yes, you’ll want to make sure to rinse your mussels and scrub off any dirt or debris. Then, check for and remove any beards, the string fibers that attach the mussel to its shell. Failing to clean mussels could result in food poisoning!
More Seafood Recipes:
How to Cook Frozen Mussels
Ingredients
- 4 oz spaghetti
- 2 tablespoons salt
- 1 tablespoon olive oil
- 1 shallot finely chopped
- 2 garlic cloves sliced
- ½ cup chicken stock or seafood stock
- 2 lbs frozen mussels thawed
Instructions
- Bring a large pot of water to a boil. Add pasta and cook for about 10 minutes, or according to package directions.
- In a large 12-inch skillet, heat olive oil over medium high heat.
- Add shallots and garlic slices and sauté for about 3 minutes.
- Once shallots are soft and fragrant, stir in chicken stock. Reduce heat to medium.
- Then add thawed mussels and gently cook them, covered, until mussels are opened up and heated through.
- Discard any unopened mussels and serve over pasta.
Share your thoughts! If you make this please leave a review letting me know how it was!
Notes
– Store leftover mussels in an airtight container in the refrigerator for up to 3 days.
– Reheat in the microwave or over the stove. To do so, microwave for 2 minutes at a time, stirring in between, until warmed through. Or, warm on the stovetop over low heat.
– I do not recommend freezing this recipe!
Nutrition
* Disclaimer: All nutrition information are estimates only. Read full nutrition disclosure.
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Reader's Reviews
Shane Bukowski says
Soooooo good ! I didn’t grow up eating shell fish in general .. Tried Mussels at an Italian restaurant onr time .. loved them .. I wanted to make my own years later and found your recipe .. Super easy .. good instructions and spot on! On top that .. they are actually very cheap to obtain .. Totally a fast easy dinner that makes you look like a super chef .. thank you
Shinee says
SO happy you tried this recipe, Shane!! And you’re so right, it’s so easy and impressive dinner for sure!! Thanks for your feedback!