Once a hard to find seafood item available only in specialty stores, mussels are now available nationwide in almost every market. There are dozens of different types of mussels, and each has its own characteristics. They're easy to cook and can impress even the haughtiest of palates. The next time you entertain, use your new mussel know-cook up a batch for your friends and family.
Instructions
1. Know your mussel varietals. Mussels are now not just harvested wild, but farmed, much the way salmon is. Of the wild mussels, the New Zealand mussels are the most popular. Contrary to their name, they are not found in just New Zealand. They have a shiny purple tinge to their shells and are a little larger than the more common farm cultivated mussels. The smaller and darker farmed mussels are still quite good and make for an excellent ingredient in dishes like mussels provencal and moules frites.
2. Buy an appropriate amount. If you are planning to make mussels the main dish of your meal, plan on serving about two-thirds of a pound per person. A lot of this weight will be the shell, so it ends up being more like one-third of a pound in the end. If you are making the mussels as an appetizer, or if you are putting them into a pasta dish, use ½ lb. per person. This should feed the group well and leave everyone satisfied.
3. Check the bag before you buy. It is common to have a couple of mussels in the bunch that are inedible. You want to check the bag before you purchase them to make sure that you'll be able to use the majority of the mussels. They will most likely be packed in a mesh bag. Check closely for cracked shells or an overabundance of mussels with shells that are open. While the mussels that are open may still be usable, the ones with cracked shells are not.
4. Clean and close your mussels before cooking. Most farmed mussels don't have a lot to clean off. Give them a rinse with cold water and a quick scrub to the shells if there's anything attached. For wild mussels, you will have to remove the beard, which is the fibrous material that comes out of the inside of the mussel. Get a grip on it with pliers and pull with one swift motion. It should come out easily. If any are still open, gently tap them on the side of the counter. If they do not close on their own within 30 seconds to a minute, they are dead and you MUST NOT eat them. Enjoy your shellfish!
Tags: cracked shells, farmed mussels, that open, wild mussels, your mussel
