Mussels are available all year around mainly because of the expansion of sea farming, these are sustainable sea farmed which are significantly cleaner and but just as flavorful as the wild mussels which can contain sand and dirt and are definitely a chore to clean.They are widespread and are especially abundant in cooler seas. They form extensive, crowded beds in 5he wild, anchoring themselves by the byssus, a secretion of strong threads. The blue/black Atlantic type grows up to 3 in. (7.6 cm) and is common along these cooler coasts the smaller hooked mussel has a more southerly range.
You should buy around a 1kilo or just over 2lbs pounds depending on if its to be a starter with seconds or for a main-course serving. The slightly green-shelled versions from New Zealand tend to be somewhat bigger and are very popular.
Make sure they are closed and not many are
broken or have their shells cracked or chipped.
They are sold live and their shells should be tightly closed, but some may "gape" open a little. Try pressing the shell shut. If it stays closed, the mussel is still alive and safe to eat, but if it opens again, throw it away. Also when boiled or steamed if they remain closed to be on the safe side throw the closed ones away.
Easy Simple Ideas You Can Try.
Try them with a combination of South-east Asian flavourings such as coconut, ginger, lemon grass and chilli. Remember the liquid they are cooked in can be half the joy of eating this simple very tasty dish,
Prep: 25 mins Cook: 4 mins
Easy Skill level
Prep: 20 mins Cook time 3 to 4 minutes:
Serves 4 as a starter or light main course
This is a superb tasty dish for entertaining as you can pre-cook and stuff the mussels several hours ahead of serving
A glass of dry white wine goes well with this simple delicious dish
Just enjoy this wonderful Simple Tasty Food