Frozen Farm Mussel Cooked In Shell - Vacuum Packed (VP) 454g

Preparation

• To prepare mussels for cooking, rinse the shells under cool running water.
• Remove the byssus threads (a bundle of brown fibres found between the two shells of the mussel) by cutting them with scissors or pulling them out with a quick tug. Mussels are traditionally prepared by steaming over medium heat for 5-7 minutes or until the shells open. Because mussels contain liquid, which comes out during the steaming process, it is not necessary to add any liquid when steaming fresh mussels.
• If the mussels are several days old, it may be necessary to add about 1/2 inch (1 cm) of liquid to the bottom of the pot. Vegetables such as carrots, celery or onion can also be added for extra flavour. When steaming mussels, cook them only until the shells open wide and the meats become loose from the shell.
• To continue steaming will overcook the mussels, causing them to be tough and dry. Do not be concerned by the different colours of the mussel meats. The pale white meat indicates a male mussel while the females are a yellowish rust colour.
• Mussels can easily be prepared in the microwave. Just place the mussels on a shallow pan, add 1/4 cut (50 ml) hot water and cook at a high temperature for 4-5 minutes.
• Make sure the frozen mussels you are about to use were fully-cooked before you thaw them. Do not use mussels that were frozen raw. Allow the frozen mussels to thaw overnight in the refrigerator in a container with a sealed lid.
• Run warm water over a container of frozen mussels if time is of the essence, however gently thawing them out in the refrigerator yields more tender results.
• Heat frozen mussel meat in a sauce pan once fully thawed, then eat them as is or add to other recipes, such as spaghetti sauce or soup.
• Steam frozen mussels still in the shell for three or four minutes in a covered saucepan over medium-high heat with butter, garlic, and a tablespoon of extra virgin olive oil, then reduce the heat and simmer for a few minutes longer. The shells should open; discard any that remain closed.