Sometimes called the “Poor Man’s Oyster,” mussels are good food. A study at Harvard University found them to contain virtually the same amount of protein as T-bone steak. A 6 oz portion of cooked blue mussels contains 40g of protein and only 294 calories. An equal portion of steak contains four times more calories and eighteen times more fat. The mussels are also rich in iron, manganese, phosphorous, selenium, zinc, vitamins C and B12 and more essential Omega-3 fatty acids than any other shellfish.
How Much To Buy
Figure one pound per person of unshucked mussels as a main course, half a pound or more per person as a starter..
Selecting and Storing Mussels
As with clams and oysters, mussels must be cooked while they are still alive. A good fishmonger sells them loose or in mesh bags bathed in water. Smell them. They should smell like the sea. Regrettably, some supermarkets polyseal them on trays. The problem with this is that these mussels will suffocate in a short time. If you have no choice but to buy mussels this way, poke holes in the plastic even before leaving the store.
Never buy mussels that are cracked, chipped or broken. If any in the package are open, test them to make sure they’re alive (see below).
Are They Alive?
Fortunately, you can determine if the mussels are alive. The shells of live mussels will be tightly closed. If gaping slightly, they will should close if you tap on the shell. If any don’t close, discard them.
Store mussels in the bottom of your refrigerator, covered with a damp cloth or wrapped in wet newspaper. They are best cooked the same day, but will keep, refrigerated at 40 degrees, for 5-8 days. The double check as to whether they were alive comes after they are steamed: If they fail to open, throw them out.
Cleaning & De-Bearding Mussels
You want to get rid of as much sand as possible.
- Soak the mussels in cool fresh water for 20-30 minutes before cooking. The mussels will expel most of the sand inside the shell as the “breathe.”
- Then with your hands or a firm brush, clean the mussels under running water. If you harvested the mussels yourself off the rocks at the shore (lucky you!), the barnacles on the shells will take quite a bit more cleaning to get the sand and grit out.
- Some mussels may have a “beard,” a small web of vegetative matter with which the mussel clings to the rocks. Wait to de-beard the mussels until just before cooking. When you’re ready, the beard is easily removed by gripping it and giving it good tug towards the hinge edge of the shell. If it’s stubborn, you may need to use a knife or kitchen scissors.
- After steaming mussels (recipes below) remove them to your serving dishes and let the broth rest a few minutes to allow any remaining sand to settle to the bottom. Then carefully ladle or pour out the broth, but not all the way to the bottom. Alternatively you can strain the broth through a cheesecloth-lined collander.
Recipes for Mussels
The classic French method for cooking mussels and clams is by steaming:
- Mussels Steamed in White Wine and Herbs
- Provencal Mussels with Garlic-Anchovy Sauce for pasta
- Steamed Clams a la Indienne
Larry Ervin - Foodie, self-taught cook and cookbook addict, I never met a recipe I didn't want to twist, simplify, add or switch out ingredients.
