The entire process starts with choosing the best mussels available, whether you are buying from a market or getting a fresh catch. The first thing is to ensure that your mussels are bought from a reliable seller that harvest them from a clean and uncontaminated area.
How to Choose the Best Mussels
Avoid any mussels with shells that are chipped or at аll damaged and ensure that they are tightly closed.
Tightly closed mussels are still alive and will open when cooked. NEVER BUY OPENED MUSSELS.
The majority of mussels possess a fibrous growth known as "The Beard", which can be removed by grabbing it with a dry towel and quickly pulling it off. This method prevents you from killing the mussel while removing the growth.
How to Clean Mussels
Fill a bowl with cold water and add live mussels, allow the sand to fall to the bottom of the bowl.
Move the mussels into a separate bowl with fresh, clean, cold, water. Allow the mussels to soak for a little longer, then remove them from the bowl individually and scrub them with a firm brush. Ensure you rinse your mussels several times before cooking.
Remove the beard.
Although the beard is not harmful or inedible, the taste may not be friendly to some taste buds. Therefore there is no need to worry if there are little beards around the mussels that you cannot get a grip of.
How to Cook Mussels
White Wine Mussels
1 Pound Live Mussels, Cleaned
¼ Cup Onion, Small Diced
6 Garlic Cloves, Minced
½ Lemon, Juice and Rind
1 Cup White Wine
2 Tablespoons Unsalted Butter
Salt and Pepper to Taste
Parsley, for Garnish
Yield: 2 Servings
Prep Time: 20 Minutes
Cooking Time: 10 Minutes
Place butter in a large skillet and melt on medium heat.
Add Diced Onions and Minced Garlic and saute for 30 seconds to a minute.
Place Live Mussels in the skillet and stir. Pour White Wine and bring to a simmer.
Simmer until mussels begin to open.
Once mussels are open, add Lemon Juice and Lemon Rind. Stir and simmer for 1 minute.
Garnish with Parsley and Serve.
Best Served with Toasted Baguette.
This looks so appetizing. Yummy!!