Before cooking mussels, they must be cleaned of sand and debris, and the spoiled ones must be removed and thrown away. If you don't do this, instead of healthy delicacies, you will have an inedible and fraught with food poisoning dish.
It is necessary
- Mussels
- Cold fresh running water
- Two bowls
- Towel
- Dish brush
Instructions
Step 1
It is extremely important to prepare fresh mussels the same day they are purchased. If you are not going to cook them right away, place them in a bowl, cover with a damp cloth and put them in the refrigerator. The sooner you start cooking, the more the shellfish will be alive, and therefore suitable for eating.
Step 2
Select and discard any damaged mussels that are chipped and especially with open flaps.
If the flaps are slightly open, lightly press down on them. Live mussel will immediately close tightly.
Step 3
Fill a wide bowl with cold fresh water and soak the mussels in it to filter out the sand.
Step 4
Prepare a slotted spoon, towel, dish brush, and a second bowl of water. Set up a work area next to the sink.
Step 5
After twenty minutes, start taking out the mussels with a slotted spoon, one at a time.
Pay attention to the "beard" - a group of fibers with which mussels cling to stones. Wrap it in a towel and pull away from the mussel. If you pull the clam inside, you can damage it.
Step 6
Using a brush, under running water, clean the shells from the remaining debris.
Place the processed mussel in a bowl of clean water.
Step 7
Remember that mussels do not soften with prolonged cooking. After five minutes, from the start of cooking, the clam will have aromatic meat, after twenty - tough and rubbery.
Step 8
The easiest way to cook mussels is to put them in a skillet, pour a glass of white wine or water, put them on the fire and cover with a lid. It is important that the liquid does not cover the entire shellfish. They need to be steamed, not boiled.
Step 9
Cook over medium heat, shaking the pan occasionally. After five minutes, remove the lid and select the half-open mussels. Discard mussels that remain covered.
