Mussels

How to Choose the Best

The oval shells of Mediterranean mussels are deep blue to black, while the New Zealand green-lipped mussel is easily distinguished by its beautiful emerald green tip. Size will vary from two to three inches in length and depends on when they were harvested. Choose live mussels with tightly closed shells—a simple tap can elicit the desired shutting close response. Only purchase fresh mussels with a clean smell-of-the-sea aroma. When cooked, mussel meat will be orange or pale yellow in color. Avoid wild mussels in the spring and summer months when they are prone to toxic parasites in warmer waters.

Shelf Life and Storage

Store mussels in the refrigerator, well ventilated, for up to two days after purchase. Do not store live mussels in an airtight container or plastic bag or submerge them in water because this will cause them to perish.

Freezing

Freeze steamed and cleaned mussel meat, preferably in its own juice, for up to four months.

Preparation Suggestions

Scrub mussel shells clean of any debris or barnacles before using. The fibrous threads, or "beard," that the mussel uses to attach itself to rocks and piers need to be removed. Simply grasp the beard with a dry towel and pull swiftly towards the bottom hinge. Mussels can be boiled, fried, roasted, smoked, incorporated into sauces, used in pasta dishes or mixed with other seafood. In Belgium and France, mussels are steamed with wine or beer, butter and herbs and smothered with French fries for authentic bistro cuisine. Discard any mussels that do not open during cooking as this indicates they were previously dead. Eating them could cause illness.