Mussels are one of my absolute favourites when it comes to seafood. There are, however, a few key points to consider when it comes to buying, cooking, and eating these peculiar little bivalves. Here are my top tips to avoid ending up with a bad tummy. All mussel experiences should be as happy as this one (see picture!)
BUYING
- Make sure you buy from a reputable fish-monger. Choosing a fish market is very important when buying anything from salmon to oysters. When you enter a fish market, the last thing you should smell is fish! You should notice smells like seawater, seaweed, parsley, but never the strong smell of fish.
- Always check to see if your mussels are alive. To do this, take a few and knock them on a hard surface, if they are alive, they should close up as a response. Only buy live mussels. Furthermore, when it comes to cooking, knock each one individually before adding to the pot. Discard any non-closers immediately, they are bad.
PREPARING
- Remove the “beards” from the mussels with a knife. Try trapping the green fibres between the knife blade and your thumb and pulling it out, but be careful!
- Scrub the shells with a wire brush to remove any dirt and grime, and pop them into some cold water to keep them fresh while you get your pan ready.
COOKING
The simplest recipe for mussels is moules mariniere. This is an old French sailor’s recipe, and simply delicious served up in a huge bowl with crusty bread on the side with which to mop up the sumptuous, creamy sauce.
- Soften a few chopped shallots and crushed garlic in some butter over a low heat, being careful not to brown either.
- Add the mussels and a glass or two of dry white wine. Place the lid firmly on, turn the heat up, and steam in their own juices for 3 –4 minutes. Make sure you disturb them every 30 seconds or so by shaking the pan with the lid still on.
- Add some double cream (as much as you fancy) and some chopped parsley. Remove from the heat.
- Serve in a large bowl with crusty bread on the side.
Enjoy!
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