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Preparing Mussels: The Best Tips and Tricks

Prepare mussels properly – this is how it works

The most popular type of mussel is the mussel, closely followed by the more expensive alternatives, the scallop, and oyster. But before you can cook delicious dishes with seafood, you should consider a few things.

  • The main mussel fishing season is September to February. During this time you can almost always be sure to find fresh mussels in the supermarket. Sea or seaweed smell is the first indicator of fresh mussels.
  • Mussels are processed alive. They should therefore still be closed when you buy them. If individual mussels are already open and do not close by themselves when you tap them, you should sort them out.
  • You should count on one kilogram of mussels per serving. In the end, this results in only around 150 grams of mussel meat.
  • Mussels can be steamed, boiled, or grilled.
  • The mussels are now available in well-stocked supermarkets, but you can also buy them frozen online. Of course, the seafood doesn’t taste fresh from the sea.
  • Mussels are a great source of protein. If you are allergic to certain proteins, first find out about intolerances and enjoy the sea creatures with caution.
  • Before you use the mussels for cooking, you should wash them thoroughly under cold water and brush them.
  • Traditionally, mussels are cooked in a broth of vegetables and white wine for about ten minutes until they open. Don’t eat mussels that haven’t opened.
  • Delicious Mediterranean pasta dishes can also be fried together with tomatoes and pasta.

Mussels with a difference: oysters and co.

In addition to the popular mussels, you can easily prepare other types of mussels at home. Here you should also reach for fresh specimens that smell like seawater.

  • Oysters are generally eaten raw. You should therefore pay particular attention to first-class quality and freshness.
  • The stone-like mussels are opened with an oyster knife and sipped from the shell with a squeeze of lemon juice.
  • The white muscle meat of scallops is eaten. To do this, open the mussel – ideally with a long, stable kitchen knife – and detach the muscle meat from the upper flat shell. To do this, cut along the skin to remove the meat as a whole.
  • Now remove the outer gray border and scoop out the edible parts of the scallop. On the one hand, there is the white muscle in the middle, on the other hand, the shimmering orange roe, also known as the coral. You can then remove them from the non-edible skins by hand.
  • The meat can then be fried or used in pasta dishes, among other things.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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