How to prepare mussels before cooking

how to prepare mussels before cooking

How to Clean and Cook Mussels

Sep 24,  · PREPARING MUSSELS Store mussels in a bowl, covered with a damp cloth, in the bottom of the fridge. Apart from when cleaning, don’t store or submerge the mussels in water or you’ll drown them. What goes well with mussels? - Quora.

If you haven't made mussels at home, we highly recommend you do so right away. Not only are they so much easier to make than they look, but they're also one of the more affordable seafood options out there -- a bargain compared to lobster and crab.

There are many ways to enjoy them -- just take a look at the list of recipes below -- the flavor options are endless. But before you start cooking, there a few things you need to know about preparing this bivalve.

First, it's important to store mussels properly. When you get home with mussels, transfer them to a bowl and cover loosely with a wet towel or wet newspaper -- you want to keep the mussels moist while also giving them some air.

Store the mussels in the coolest part of your refrigerator, but cook them the same day. Don't clean them until you're ready to cook with them. Next, you have to make sure all the mussels are still fresh and alive. A dead mussel can make you very sick. This is easy to do -- just tap the shell on a hard surface, and if it closes it's good to eat. If it does nothing, don't take a chance.

The same goes if the mussel feels heavy for its size or if it's cracked. Now, for the cleaning. These days most mussels we buy are cultivated so they're less likely to be full of sand and grit compared to wild mussels.

In the rare case that you do buy wild mussels, they how to prepare mussels before cooking to be soaked in a bowl of cold water for about 20 minutes, and then drained.

Cultivated mussels can skip the soaking process. For both types, scrub the mussels under cold, running water and remove the beards the bristly material sticking out from one side by pulling down toward the hinge of the shell and outward. Use a towel for leverage -- mussels hold onto their beards fiercely.

This is how it's done. Then, give it a good scrub. Finally, they're ready to cook. The classic method for what medicine to take for the flu mussels is steaming them. Mussels contain a small amount of liquid, so steaming doesn't require the addition of any extra liquid. But adding a small amount of stock, wine or beer can add great flavor -- add it to a hot pan before tossing in the mussels.

Cover tightly with a lid and wait what to expect babys first year minutes. The mussels should open between five and seven minutes.

Once open, they're cooked and ready to eat. Mussels that don't open should be chucked. Now use this great knowledge and go enjoy yourself a big plate of mussels -- preferably with a side of fries. News U. Politics Joe Biden Congress Extremism. Special Projects Highline. HuffPost Personal Video Horoscopes. Follow Us. Terms Privacy Policy. All how to prepare mussels before cooking reserved.

Suggest a correction. Here's Where To Start. Newsletter Sign Up. Successfully Subscribed!

Storing and preparing mussels

Sep 11,  · The most traditional way to prepare mussels is in white wine or beer, with garlic and herbs like parsley or thyme to add flavor. Before adding your liquid, prep the pot with flavors you’d like to infuse into your mussels. Some of the most popular additions include finely . Feb 23,  · The classic method for cooking mussels is steaming them. Mussels contain a small amount of liquid, so steaming doesn't require the addition of any extra liquid. But adding a small amount of stock, wine or beer can add great flavor -- add it to a hot pan before tossing in the mussels. Cover tightly with a lid and wait five minutes. If you're planning to use the mussels within a day or two, simply nestle them in a bowl and cover them with a damp kitchen towel. To extend their shelf-life for a few days, place them in a colander set over a bowl and cover them with ice, replenishing with more ice as needed.

Last Updated: August 6, References Tested. This article was co-authored by our trained team of editors and researchers who validated it for accuracy and comprehensiveness. There are 13 references cited in this article, which can be found at the bottom of the page.

The wikiHow Video Team also followed the article's instructions and verified that they work. This article has been viewed , times. Learn more Fresh mussels are delicious when eaten with a tasty sauce or tossed into a decadent pasta dish, and you can easily enjoy them from the comfort of your own home! In order to keep them healthy and tasty while being cooked and prepared, mussels need to have the ocean dirt and sand removed from them, as well as the beards emerging from the shells.

Make sure to buy live mussels, and clean them right before you want to eat them. Support wikiHow by unlocking this staff-researched answer. To clean mussels, start by removing them from their store-bought packaging and discarding any cracked, smashed, or open mussels. Next, soak them in salt water for 15 minutes and transfer them to a colander with a slotted spoon. Then, pick up each mussel and pull off the beards, or string-like appendages, that you see coming out of them.

Finally, rinse the de-bearded mussels with cold water and scrub the shells gently to remove any sand and grime. For more tips on removing the beards, read on! Did this summary help you? Yes No. Log in Social login does not work in incognito and private browsers. Please log in with your username or email to continue. No account yet? Create an account. Edit this Article. We use cookies to make wikiHow great. By using our site, you agree to our cookie policy. Cookie Settings. Learn why people trust wikiHow.

Download Article Explore this Article parts. Tips and Warnings. Things You'll Need. Related Articles. Article Summary. Part 1 of Examine the mussels as soon as you get home from the store. Remove the mussels from whatever packaging the store used right away, otherwise the mussels are at risk of suffocating.

Discard cracked, smashed or open mussels, as they can make you ill. Look at each mussel individually. Any mussels that have large cracks across them or that are smashed and crumpled need to be thrown away.

Chances are, they are already dead. If a mussel is open, that is also a sign that it has died and should be discarded. If it closes, that means the mussel is still alive and you can use it. Some mussels that are stressed, but not dead, will open slightly, so give them a quick check before throwing them out. Put the good mussels in a clean bowl, and cover them with a resealable plastic bag that is full of ice.

Cover the bag with a damp dishcloth. Use fresh mussels within 1 to 2 days of purchasing them. You can sometimes leave them in the fridge for longer, but 1 to 2 days is a safe window. Part 2 of Soak the mussels in a salt water bath for 15 minutes. Whisk the mixture until the salt is incorporated.

Add your mussels to the bath and set a timer for 15 minutes. Use a slotted spoon to move the mussels from the bath to a colander. Once the 15 minutes are up, spoon the mussels out of the salt bath and into a colander that has been placed in your sink. Once all the mussels have been removed, you can drain and clean the bowl. Remove the beard from each mussel by pulling it toward the hinge. Pick each mussel up individually and check for any string-like appendages coming out of them this is the beard.

Grab the beard between your forefinger and thumb, and gently pull it toward the hinge of the mussel to remove it. Part 3 of Run cold water over the de-bearded mussels in the colander. Use cool to cold water, rather than warm. Scrub each mussel to remove sand and grime from the shells. Use a scrub brush to gently wipe each mussel.

If you feel any bumps or rough spots, scrub that area a little harder. Discard any dead or damaged mussels you have may missed initially. If you come across any that are open or badly cracked, throw them out. The last thing you want is to end up with food poisoning! Set the cleaned mussels on paper towels to dry before you cook them. After you clean each mussel, set it to the side on a clean paper towel and let them dry as you continue cleaning the rest of your batch. Did you make this recipe?

Leave a review. Did you know you can read answers researched by wikiHow Staff? Unlock staff-researched answers by supporting wikiHow.

Not Helpful 1 Helpful 1. Not Helpful 0 Helpful 2. Not Helpful 0 Helpful 1. Sarah Battilana. Clams are generally larger, and they have hearts and nervous systems.

Clams are smaller and can thrive in both salt and fresh water. Clams can be eaten raw, whereas mussels cannot. Not Helpful 5 Helpful 4. Fill a pot with equal parts water and bleach. Soak the shells in the solution. Once the coating is gone, you can remove the shells from the solution. Rinse your shells thoroughly and allow to dry completely.

Rub baby oil or mineral oil on the shells to restore shine. Not Helpful 0 Helpful 3. That could mean they are too old or have been opened before, which could make you sick. Not Helpful 7 Helpful 4.

It may not mean anything bad! It's best to go by the smell if they smell like the ocean, that is great, but if they smell really fishy, they are probably bad. Or if a mussel is cracked or smashed, it is probably dead and should be discarded. An open raw mussel may be okay still--try tapping it against the counter or another mussel to see if it moves and closes up.

If it does, it is good. If it doesn't, throw it out. Mussels may float or sink for several different reasons, so it's not a good indicator of freshness. Not Helpful 2 Helpful 5. How long is it safe to eat uncooked muscles after they've been cleaned and bearded? Once they've been cleaner and de-bearded, they should be consumed that same day. Not Helpful 2 Helpful 4. I thought that submerging mussels in fresh water to remove sand and ocean debris was a sure way to kill them?

In fact, fresh water mussels thrive in water.

5 thoughts on “How to prepare mussels before cooking

Add a comment

Your email will not be published. Required fields are marked *