How To Clean And Steam Mussels Food

HOW TO STEAM MUSSELS

Steps:

• Scrub the mussels under cold water. You'll need 4 pounds (1.8 kg) of mussels. Place them in a large colander and rinse them under cold water in the sink. Use a vegetable brush to scrub the mussels and rinse them well. If you haven't bought mussels before, look for small ones. In most cases, they're cultivated so they don't have much sand in them and have a less fishy taste than wild varieties.
• Scrape off any barnacles. As you're washing the mussels, examine the shells' exterior carefully. Hard, cone-like bumps on the surface are known as barnacles and should be removed. A vegetable brush usually isn't strong enough to take them off, so use a paring knife to scrape them away.
• Throw away any cracked shells. While you're washing the mussels, pay careful attention the shells. A closed or slightly gaping shell indicates that the mussel is fresh, while an open or cracked shell is a sign that it may be spoiled. Discard any cracked or opened shells. It's a good idea to smell the mussels after you wash them too. They should smell like the ocean to indicate that they're fresh.
• Cut away any beards from the mussels. After the mussels are washed, look along the seam between the two halves of the shells. Any brownish threads that resemble seaweed hanging from the area are known as the beard. Use your fingers to tear them away or pull them taut and cut them with a sharp knife. If you've purchased cultivated mussels, the beards have likely been mechanically removed.

HOW TO CLEAN AND STEAM MUSSELS

Steps:

• To clean mussels:
• Scrub them with a brush under cold water and scrape off any barnacles with a knife. If the byssus, or beard , is still attached (most cultivated mussels have been trimmed mechanically), remove it by pulling it from tip to hinge or pulling and cutting it off with your knife. Do this just before cooking. Discard any with cracked or open shells.
• To steam mussels:
• For 1 1/2 to 4 1/2 pounds mussels, put 1 cup liquid (water or a mix of water and white wine or beer) in a 4- to 6-quart pot. Bring to a boil, then dump in the mussels and cover. Reduce heat to moderate and cook, stirring occasionally, until the mussels open wide. This will take 3 to 6 minutes, but check frequently after 3 minutes. Scoop out the mussels with a slotted spoon (discard any that are unopened) and save the flavor-packed liquid if desired.