Long a well kept secret of New England fisherman, the black mussel continues to gain popularity. Here are some tips on how to buy mussels, plus a classic recipe for fresh steamed mussels.
- Mussels today are usually cultivated–they are much cleaner than wild mussels, and their “beards” are much smaller.
- Farm-raised mussels do not require purging to release sand. If desired, rinse them with cold water. Do not soak in water or they might die.
- Discard any mussels with cracked or broken shells , or whose shells remain open.
- Look for deep blue-black, tightly closed shells. If the shells are open, tap them; discard any mussels that don’t close.
- Mussels are live and need to breath, so do not place them in air-tight plastic bags.
- Mussels release quite a bit of liquid, which adds wonderful flavor to the broth.
Have fresh mussels shipped to your door, courtesy of LobsterAnywhere.com. Served in five-star restaurants around the world, mussels from the clean, cold waters of Prince Edward Island are acclaimed for their tender meat and incomparably rich flavor.