Mussels are the common name given to a variety of freshwater and saltwater mulluscs, of which clams, pipis and vongole all belong. The commercial mussel found in Australia is the Blue Mussel, and is one of the most sustainable types of seafood you can purchase.
PURCHASING TIPS WHEN BUYING:
Mussels should be brightly coloured with lustrous shells. Shells should be firm and intact. The shells will be closed or will close when gently tapped or squeezed. They should have a pleasant fresh sea smell. When shopping for fresh mussels use a secure chiller bag or esky and ask your fishmonger to pack some ice with your purchase.
HOW DO YOU STORE MUSSELS?
Place loose fresh mussels in a container as soon as you get home, cover with a damp cloth and keep in the warmest part of the refrigerator, usually the crisper (optimum 50C), ensuring that the cloth remains damp. Store ready to cook prewashed packaged mussels chilled in the coolest part of your refrigerator. For the absolute best results using prewashed mussels, don’t open the bag until you are ready to cook. Drain off the liquid in the bag and use the mussels straight away. Prewashed mussels have a 10 day shelf life however if using fresh mussels use them fresh on the day or the next day.
HOW DO YOU PREPARE MUSSELS FOR COOKING?
This story is from the Issue 64 2020 edition of The Australian Women's Weekly Food.
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This story is from the Issue 64 2020 edition of The Australian Women's Weekly Food.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
Already a subscriber? Sign In
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