Serve mussels … Be sure to … Do not keep in fresh water or the mussels will die. under cold running water. parsley, onion, olive oil, dry white wine, mussels, garlic, smoked paprika and 2 more Seafood Stew with Fennel and Sun-dried Tomatoes The Dreaming Tree fennel, garlic, bay leaf, mussels, bay leaf, clam juice, extra-virgin olive oil and 31 more Add the shallots and garlic and cook until softened, but not browned. 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. Any that remain shut after cooking and resting should be discarded. One of my favourite ways to cook mussels … Place mussels in top chamber and steam medium high for about 10-15 minutes, or until mussels begin to open up. Melt the butter in a large pot over medium-high heat. If not discard them. Discard empty shells. Westend61 / Getty Images. Any mussel other than that should be thrown away. https://www.bbc.co.uk/food/recipes/musselswithwineandpa_90229 There’s quite a bit of variety in the size of freshwater mussels, but some of the largest species reach lengths of up to 11 inches (28 cm), and can weigh as much as 5 pounds (2.3 kg)! Like oysters and clams, they are served in their shells atop salads or pasta dishes or garnished on the half-shell as an appetizer. Allrecipes is part of the Meredith Food Group. Before you start cooking, you should always give your mussels a quick rinse. Sauté the shallots for 3 minutes then add the garlic and cook for 30 more seconds. 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. fresh mussels, scrubbed and beards removed. How to Clean Mussels: Look through the mussels, if you find any cracked, chipped or open mussels, discard them. For best results, place "hot dog" style (longways) with flatter … Step 4: As soon as the mussels start to open their shells partially, splash the crème Fraiche and sprinkle the chopped parsley on top.Stir once! Discard any unopened shells. Her work is published in regional print sources, such as "East Coast Ink" and "Klutch," as well as the online skateboard switchmagazine.com. Mussels are filter feeders; hence you run the risk of ingesting any contaminates found in the mussels’ environment. 6. A quick demonstration on how to bake clams using primitive means. After the freshwater mussels have been purged, the shells can be opened by steaming them in a frying pan on high with about ¼ inch water on the bottom. When exposed to air, mussels close their shells; thus any air-exposed open mussel is dead. Vanessa Allison has been writing since 2002. Remove them as they open. Mussels are an excellent source of protein and leaner than beef, making them beneficial to your diet. The mussels can be scrubbed an hour before you serve them. Keep them in your fridge until right before you are going to cook them. Cooking Out, 1918. Pour some beer into the pot and bring it to a boil. To ensure your safety and the best possible flavor of your food, select only mussels that are closed. 5. "Serve with thinly sliced garlic French bread toast.". Add the white wine and bring the pot to a boil. It is … Store mussels in a bowl, covered with a damp cloth, in the bottom of the fridge. Discard any mussels that have not opened. Place the mussels on top of a very hot grill and pull them out once their shells are … Due to bacteria and parasites, avoid eating raw mussels if you have liver disease, hepatitis or HIV/AIDS. Freshwater mussels are under threat and are declining, both in New Zealand and worldwide. Cover tightly with a lid and wait five minutes As we are avid shellfish eaters, we collected a bucketful and headed home eager to cook them. 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