MOLLUSCAN SHELLFISH

Mussels

Mussel Power!

Blue Mussels are native, great value, and, importantly they are delicious and so easy to cook. Blue mussels have been enjoyed by people living in this country for tens of thousands of years and to this day we have a great, sustainable supply of these tasty shellfish.

Blue mussels are grown commercially in the cool, clean waters of our bays. They grow on long ropes that hang in the water column and filter feed for a year or two. They are not given extra feed and have no negative impact on our waterways. Their quality is closely monitored by government officials ensuring a constant, safe supply. When ready for harvest, the ropes are bought onto the boats and the mussels removed.

SEASON:
All year round

Look for large mussels with intact shells. They are living shellfish, and some are sold in supermarkets under a fountain of running water to keep them fresh. Mussels should have their shells closed when you buy them. If they are gaping a little this is ok if when you tap them, they close again. All good. If they don’t close reject them. A kilo of mussels should feed four as a starter or as part of a larger main course. Mussels are available 12 months of the year but are larger in summer. They will keep fresh for 5 days in the fridge and will freeze well for up to 3 months. Thaw and use within 4 hours.

If you come home and some of the mussels’ shells are broken, discard them. The filaments or threads, sometimes called ‘the beard’, that hold the mussels to what they are growing are sometimes mechanically removed prior to sale. Sometimes they are left on. To remove, grab them at the top of the shell and pull down to the pointy end. Some people like to remove the threads after cooking. Rinse mussels in cold running water to remove the last remnants of algae and sand from the exterior of the shell. Occasionally mussels become home to pea crabs. These are tiny round crabs that live inside the shell. You can simply flick them out. Some people consider them a delicacy. Either way, it’s a sign that the mussels are living in a healthy environment. At breeding age, mussels become either male or female and change colour –  the males are pale and the females coral/orange.

You can BBQ mussels straight on the grill. Rip the top off and serve the hot mussel with aioli, herb sauce, lemon and pepper. Cook mussels in a pot by finely chopping onion, celery, garlic and fennel and gently cook in a pot for five minutes with some olive oil. Add a splash of wine, pastis or vermouth and then add clean mussels and steam for five minutes. Cook them the Sicilian way by prizing open raw mussels and stuffing them with a teaspoon of herbed breadcrumbs. Tie up with brown string and cook for ten minutes in a rich tomato and garlic sugo. Make a tomato broth with garlic and fish stock and cook mussels in this and serve with crusty bread. Smoke mussels in the Weber and serve with salsa verde. Add to a green Thai curry with Australian prawns. Remove raw mussels from the shell and lightly cook in a spiced wine and vinegar marinade. Add shaved onion and green herbs and serve on baguette croutons.