Mussels open when washed

Fact: It takes around minutes, covered no peeking! Myth: Mussels smell fishy! Fact: PEI Mussels are supposed to have a fresh clean smell, just like the ocean. Not only are they a healthy choice for you and your family, but they are also harvested with a concern for the environment.

PEI Mussels have more iron and vitamin B12 than beef. Now that's really saying something! PEI Mussels are gluten free. Work the knife around to cut through the hinge muscle. The bowl will catch the liquor from the mussel. Open the shell. Slide the knife between the mussel and the shell. Detach the mussel. The mussel is now ready to be cooked.

Although clams are sometimes eaten raw, mussels are always cooked. Storing Mussels If you are not going to cook the mussels immediately after purchasing, clean the shell with a kitchen brush under cool running water. Place in a bowl and cover with a damp towel. Shucked mussels that have not been cooked should be stored in water or their liquor, covered and refrigerated for up to 2 days. To freeze, remove mussel meat from the shell.

Wrap the meat in freezer paper and place in a plastic freezer bag. Store for up to 2 months. Thaw the frozen mussels in the refrigerator overnight. To thaw faster, place the mussels, in a water proof plastic storage bag, in the sink with cool running water. Allow approximately 30 minutes per pound. How to Prepare and Open Mussels Reviews. There currently aren't any reviews or comments for this article.

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How to Prepare and Devein Shrimp. How to Remove Meat from Lobster. Follow Us! Beef Cooking Times. Chicken Cooking Times. At the grocery store or fish market you should look for mussels that are sold on ice and that have wet-looking, shiny shells. A dull shell is an indication that the mussel might have died. You'll also want to ensure that the shells are tightly closed and not chipped, as these are further indications of freshness. You'll most likely find black and blue mussels in your local market—those are the varieties that grow abundantly in both the Atlantic and Pacific oceans.

Black mussels are slightly larger and take a little longer to cook. New Zealand Green-Lipped Mussels grow exclusively in—you'll never guess—New Zealand, but are exported around the world. They're larger and meatier than the blue and black varieties and have a milder flavor. Twenty to 50 percent of a bag of mussels' weight is shell, depending on the type of mussel, the season and the way the mussels were farmed.

For a meal-sized portion of mussels buy about a half a pound, with shells, per person. If you're serving the dish as an appetizer, halve that. Though they are thought to be highly perishable, mussels can be stored a couple of days in the refrigerator ahead of time.

Place the mussels in a bowl and cover with a damp kitchen towel. These debearded and cleaned mussels don't know what's about to hit them.