120 quart image
Q. I know how to cook them, but I really need to know how to clean them. I think I was watching tv one day and they were saying you had to do something with it. I really can't remember. First person with a step by step cleaning mussels that seems the most correct gets automatic 10 points.
do they have to be shucked? I saw some cooking show where they were "shucking" something but I can't remember if it was a mussel or not. They were using a knife to do it....could have been something else.
do they have to be shucked? I saw some cooking show where they were "shucking" something but I can't remember if it was a mussel or not. They were using a knife to do it....could have been something else.
Answer
Mussels that are purchased at a market have been purged for sand. If you have dug the mussels yourself, soak them in a bucket of sea water. If you do not have access to sea water, mix 1 cup of salt per 3 quarts of water. Add a handful of cornmeal to the water. The cornmeal will clean the stomach, purging them of sand. Soak in the refrigerator for several hours or overnight, changing the water at least once. Do not use fresh water, it will kill the mussels.
If you are not going to cook the mussels immediately, clean the shells with a kitchen brush, place in a bowl, cover the bowl with a damp towel and refrigerate. Mussels will keep for 2 to 3 days, however, they are best when cooked as soon as possible. Shucked mussels that have not been cooked can be stored in water or their liquor, covered and refrigerated for up to 2 days.
If you are cooking mussels in the shell, do not open and remove the mussel from the shell. Wash the mussels with a stiff kitchen brush under cool running water and remove the beard.
NEVER eat a mussel whose shell is not open after cooking.
http://www.hormel.com/templates/template.asp?catitemid=120&id=790
Mussels that are purchased at a market have been purged for sand. If you have dug the mussels yourself, soak them in a bucket of sea water. If you do not have access to sea water, mix 1 cup of salt per 3 quarts of water. Add a handful of cornmeal to the water. The cornmeal will clean the stomach, purging them of sand. Soak in the refrigerator for several hours or overnight, changing the water at least once. Do not use fresh water, it will kill the mussels.
If you are not going to cook the mussels immediately, clean the shells with a kitchen brush, place in a bowl, cover the bowl with a damp towel and refrigerate. Mussels will keep for 2 to 3 days, however, they are best when cooked as soon as possible. Shucked mussels that have not been cooked can be stored in water or their liquor, covered and refrigerated for up to 2 days.
If you are cooking mussels in the shell, do not open and remove the mussel from the shell. Wash the mussels with a stiff kitchen brush under cool running water and remove the beard.
NEVER eat a mussel whose shell is not open after cooking.
http://www.hormel.com/templates/template.asp?catitemid=120&id=790
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