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Mussels
by Ernie Sears 

Great by themselves or served with pasta, mussels are one of the tastiest seafood bargains you can buy. They also offer the added benefits of being high in nutritional value and they are easy to prepare. Mussels are found in both fresh and salt water; however only marine mussels are sold as a food. Most of the mussels found in the market today are produced by aquaculture.

 The meat will vary in color from an orange/pink to off white. The darker colored meat is from females and the white is from males.  There is no difference in the taste and size between males and females. 

 Buying and Handling

• Mussels are normally sold in mesh bags to allow them to breath. They will suffocate if stored in a plastic bag or sealed container. If stored in water they will drown.

• Look for clean dark blue shells with either no odor or the smell of sea water. Never buy any seafood that smells like fish.

• Shells may be opened slightly but should quickly close when tapped.

• Mussels should be used soon after purchase, but can be stored up to one week in the mesh bag or a covered bowl in the refrigerator. Do not place ice or water in the bowl.

• Prior to cooking, wash the shells and remove any remaining fibers (beard) from the shell. Shells that are significantly heavier than others are probably filled with mud and should be discarded. Discard any mussels that are broken or that are open and do not close when tapped with another mussel.

Cooking
Mussels can be steamed, sautéed, boiled, or roasted. Fully cooked mussels will open naturally. Do not eat mussels from shells that did not open when cooked. Properly cooked mussels will separate from the shell easily.  You should plan on serving at least ½ lb. per person as a first course or a pound or more as a main course.

Steam
Place one to two inches of water, wine or a combination of these, ointo a steamer, add mussels, and then steam over high heat about five to seven minutes until shells open widely.

2.      For extra flavor add a dash of wine, garlic/and or butter.

3.      Squeeze lemon juice over mussels and serve with melted butter for dipping.

Sauté
Carefully remove meat from the shell. Heat 2 tablespoons of oil or butter in pan. Add mussels and stir frequently until brown – 3 to 4 minutes. Sauté garlic and/or herbs just prior to adding mussels for additional flavor.

  Boil

1. In a stock pot, sauté 2 cloves of minced garlic and 2 chopped shallots until soft.

2. Add approx. 2 cups of white wine and bring to a boil.

3. Add 2 pounds of mussels and herbs*, continue to boil until the shells open.

4. When the shells have opened, remove from the broth and set aside. Do not keep any mussels that failed to open during the boil; throw them away.

5. Reduce the heat and bring the broth to a simmer. Whisk two tablespoons of butter or a ¼ cup of heavy cream into the broth. Add salt and pepper to taste.

6. When the butter or cream has been fully incorporated into the broth, remove from the heat and pour over the mussels. Serve immediately.

Storage After Cooking
Cooked mussels, will keep for up to two days in a covered container in the refrigerator and 4 months if frozen.