Long a well kept secret of New England fisherman, the black classic recipe for fresh steamed mussels.continues to gain popularity. Here are some tips on how to buy mussels, check here for how a
- 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 and incomparably rich flavor.