During our conversation about mussels, I had the pleasure of speaking with renowned chef Yotam Ottolenghi about innovative ways to prepare this seafood delicacy. While I mentioned the traditional method of steaming, I was eager to learn about alternative approaches and perfect pairings.
Yotam acknowledged the allure of simply steaming mussels but stressed that there’s a world of creativity waiting to be explored. “One delicious option is to cook them in a sauce, especially with a blend of tomatoes and fresh herbs, or simply with garlic, chili, and parsley—both of which are fantastic,” he shared enthusiastically.
He also introduced an Asian-inspired twist to mussel preparation. “I love cooking mussels in coconut milk with lemongrass, Thai basil, makrut lime leaves, chili, and ginger. You can serve them over rice in a broth that’s infused with those vibrant Asian flavors. Alternatively, you could combine them with saffron and chili for a Spanish-inspired paella. Soups and stews, especially bouillabaisse, are also wonderful options,” he added thoughtfully.
When it comes to sides, Yotam suggested wilted greens like samphire for a coastal touch but admitted, “I often gravitate toward classic pairings—like a crusty baguette or salty fries, especially with moules marinière.”
For those looking for something a bit out of the ordinary, Yotam highlighted his unique method for frying mussels. “Battering and frying them makes for a delightful snack or appetizer. You steam them in a lager broth, then remove them from their shells. After that, create a spiced batter with flour, chili, a pinch of bicarbonate, and an egg yolk mixed with more lager. Dip the mussels in that and fry until golden—it’s incredibly good,” he explained with enthusiasm. He also enjoys the Provençal style, where the mussels are steamed open, topped with herbed breadcrumbs and Gruyère, then grilled until beautifully golden.
Since 2006, Yotam Ottolenghi has been a guiding light for home cooks through his recipes published in The Guardian. He and his team are now addressing kitchen-related questions in a new weekly column, inviting readers to ask anything about cooking techniques, tools, or ingredients.
