Mussels that have a strong, fishy smell, are tough and dry or have visibly broken shells are considered bad and should not be eaten. Mussels with shells that do not open during the cooking process should also be avoided.Continue Reading
Unlike clams, a mussel may be alive and fit for consumption even if its shell is open before it is cooked. Tapping the shell lightly should cause it to close back up. If it does not, the mussel may be dead and should be discarded. Good mussels will open their shells during the cooking process, assuming they have been cooked for the appropriate amount of time. Mussels should be steamed between four and nine minutes, while boiled clams must cook for three to five minutes after the shells begin to open.
Mussels should be stored appropriately before cooking to prevent them from going bad. Cooks should first scrub them with a soft brush, rinse them under cold water and remove the beard, if desired. Next, they should refrigerate live mussels in a bowl with a damp cloth or towel over them, keeping the temperature constant between 32 and 45 degrees Fahrenheit. Storing them in plastic bags or airtight containers is not a good idea, as the mussels will die quickly and begin to spoil.Learn more about Seafood
Beer mussels are mussels steamed in an aromatic beer broth. This is an easy American shellfish recipe that only takes a few minutes to complete. The recipe requires 15 minutes of prep time and 15 minutes to cook the mussels.Full Answer >
Prepare a clambake by boiling lobsters, clams and mussels in a large pot with celery, lemon, garlic, corn and sausage. BonAppetit.com provides a clambake recipe.Full Answer >
Make a one-pot clambake by steaming seafood such as clams, mussels, lobsters and shrimp along with vegetables such as potatoes, leeks, onions, corn and celery all together in a large pot. Include other ingredients such as fresh garlic, lemon slices and cut sausage, and steam with a liquid such as white wine and water. Find recipes for one-pot clambakes on BonAppetit.com and FoodNetwork.com.Full Answer >
Martha Stewart and Epicurious both offer good recipes for garlic mussels, each with slight variations. Martha Stewart's recipe uses white wine for flavor, while the Epicurious recipe calls for lemon.Full Answer >