Mussels
Mussels are a cheap and abundant shellfish that we can all enjoy without any concerns over sustainability. These days, the ancient concerns over finding a 'dodgy' one do not apply - as long as you buy them with a known provenance from a supplier you trust - as these days they come from clean water sources and are usually stored in filtration tanks for a few days before being sold on.
Wild, they grow on rocks and stones, but farmed mussels are grown on ropes (particularly in Ireland and Scotland) in clean water set aside for the purpose. For this reason it is now worth looking out for the farmed variety as unlike other foods they are often better farmed in such environments - and likewise it is worth avoiding harvesting your own unless you can be 100% sure of their quality, as some wild mussels may have ingested sewage or algae that can make you ill.
Mussels are at their fattest and juiciest in the late autumn and winter, so now is the perfect time to pick some up.
Tips
- Look for clean, unbroken and tightly closed mussels
- Eat within a day of purchase
- Do not eat mussels that smell 'fishy'
- Discard any that have died - if they don't close with a sharp tap, do not eat them.
- Once cooked, discard any that remain firmly closed
- To prepare, pull out any 'beards' and scrub in cold running water. Soak in cold water and sluice two or three times to remove any grit
- Moules Mariniere: heat butter, garlic, chopped shallots, white wine and a bay leaf until the shallots are soft, bring to the boil and then add the mussels over a high heat for 2-3 minutes until they are all open
- Keep the mussels warm and reduce the sauce before adding cream and butter to taste and serving with french fries, or fresh bread and beer!
- Like this
- Be the first to like this!
