Mussels are shellfish found in the ocean, attached to rocks or seawalls by way of their beards, which are dark clumps of hair attached to the shell. They prefer a cold, moist environment where they get their food from filtering the surrounding water. Healthy mussels are plump and moist and can be tan, beige, yellow or orange. They are high in omega-3 fatty acids and low in calories. Mussels from the market have already been cleaned and need only minimal preparation work before cooking them. Store fresh or cooked mussels in the refrigerator or freezer for later enjoyment.
Buying
Step 1
Look for live mussels that have been harvested within four days and are kept on ice. The mussels should come with a “best buy date” or you can ask the individual in charge of the fish at the market.
Step 2
Check to ensure your mussels are alive when you buy them -- the shells should be completely closed. Tap the shell if it is open. If the shell closes right away, the mussel is alive. If it does not close, the mussel is no longer alive and should be thrown away.
Step 3
Calculate about 1 lb. of mussels in the shells per person.
Cooking
Step 1
Rinse the raw, intact mussels under cool, running water while brushing the outer shell with a vegetable brush.
Step 2
Remove the beard, if it is still attached, by pulling it with your fingers from the wide end of the mussel to the hinged end.
Step 3
Add just enough liquid to a deep skillet or wok, such as water, broth or wine, to cover the bottom of the pan and bring the liquid to a boil.
Step 4
Reduce the heat on the skillet to low so the liquid comes to a simmer.
Step 5
Add the whole, fresh mussels to the skillet, cover it tightly and cook the mussels for three to four minutes, until the mussels have opened.
Storing
Step 1
Rinse intact mussels under cool water and scrub the shell with a vegetable brush.
Step 2
Put the raw, intact mussels in a container and cover them with a damp towel and refrigerate them for up to three days.
Step 3
Put raw mussel meat, which has been removed from the shell, in a closed container with water and refrigerate it for up to two days.
Step 4
Wrap raw mussel meat in freezer-made plastic or paper, place it in a plastic food storage bag and freeze the raw mussels for up to three months.
Step 5
Remove the meat from cooked mussels, place it into a sealed food storage container and cover it with its own liquid to freeze for up to three months.
Tips and Warnings
- Discard the mussel if the shell is broken, the meat is dry or it does not open after it is cooked. Use your nose when purchasing live mussels. Mussels should smell as fresh as the ocean. Drain the liquid the fresh mussels produce daily, if you are storing your mussels in the refrigerator. Season the liquid you are steaming the mussels in with your favorite herbs and spices for additional flavor. Remove the mussel meat once it is cooked to add the meat to recipes that do not call for the whole mussel with shell.
- Do not overcrowd your skillet with mussels or they will not cook evenly.
Things You'll Need
- Vegetable brush
- Deep skillet or wok
- Water
- Food storage container
- Damp towel
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