Mussels
Bivalve shellfish cooked in their shells, usually steamed open in a flavorful liquid that becomes the sauce. Discard any that don't open after cooking, and any that are open and won't close when tapped beforehand. Both mean they're dead.
Used for
- steaming
- pasta
- chowders
- paella
In the kitchen
- Scrub shells and remove the 'beard' before cooking.
- Steam covered until shells open, a few minutes.
- Discard any unopened shells after cooking.
Picking it at the store
- Buy the day you're cooking them. They're highly perishable and should smell like the ocean, not fishy.
- Tap any open shells before cooking; if they don't close, discard them.
Related terms
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