The Basics of Handling and Storing Mussels
Mussels are a favorite seafood delicacy, prized for their briny, flavor-packed meat. Whether you buy them fresh or harvest them yourself, proper handling and storage is essential to ensure that your mussels not only taste great but also pose no health risks. Here are some handy tips to consider before cooking up a pot of delectable mussels.
Inspect Your Mussels
Before you store the mollusks, it is imperative that you inspect them thoroughly. Discard any opened or broken mussels or those with cracked shells. Test the remaining mussels by tapping them lightly; if they close their shells, they are still fresh. Tight-shut mussels are also the only ones you should cook; discard the open ones since these are already dead and might cause food poisoning.
Store Mussels in the Right Environment
The ideal way to store live mussels is by keeping them cool and moist, usually in the refrigerator. Wrap them in a damp kitchen towel or a newspaper, but keep them away from direct sunlight or high heat. Do not submerge them in water or ice, as this can drown them. Plan to cook the mussels within 1-2 days of purchase, since they’re at their freshest during this time.
Rinse and Debeard the Mussels
Before cooking the mussels, rinse them thoroughly in clean, cold water to remove any dirt, sand, or debris. Use a stiff brush to scrub the shells gently. Mussels also have “beards” – the tough, hairy strands that protrude from the shell – which you have to remove. Grasp each beard firmly and pull it away with a sharp tug. The mussel should come away easily, but if it doesn’t, cut it off with a knife.
Cook the Mussels to Perfection
When cooking mussels, it’s important not to overcook them because they become tough and rubbery. The key is to steam the mussels over high heat for only a few minutes until their shells open and the meat is no longer translucent. Typically, mussels only require around 5-7 minutes of steaming, although the exact cooking time will depend on the recipe and the size of your mussels. Serve them immediately, discarding any mussels that didn’t open during cooking.
