A bivalve mollusk (similar to scallops, oysters, as well as clams), mussels consist of a variety of species. Two of the most well-known types are blue-black mussels, located across the Pacific, Atlantic, in addition to Mediterranean shorelines, plus the considerably less common New Zealand green mussels, shipped in from New Zealand. Both varieties have the identical taste, however the green varieties can be a little bigger and also significantly more costly.
When purchasing live mussels, lightly tap the shells. They have to snap shut, signifying the mussel is still alive. (Refrain from mussels having cracked shells.) Be aware that smaller mussels are generally more delicate as compared to bigger ones. When selecting among wild and farm-raised mussels, there is simply a trade-off in between texture and flavor. Some give preference to the flavor of wild mussels, however the cleaner farm-raised kinds are usually easier on the teeth since they typically have less grit.
When keeping live mussels, position them a single layer using a dish and then cover up using a moist cloth. Refrigerate for as long as two days. Get rid of those dead mussels prior to cooking (they should feel lighter compared to the rest). To completely clean and debeard the mussels just before cooking, utilize a hard brush, scrub the mussels beneath cold flowing water. Pull off of the mossy-looking "beard" out of every mussels and then wash again. Sand is easy to remove simply by soaking the mussels in salted cool water for an hour.
Even though you could pry open mussels by using a paring knife or perhaps an oyster knife, it is quickest to steam them open. Put the mussels inside a big pan and add about half cup water. Cover with a lid and steam them over high temperature until they open, approximately three minutes. Normally, those that tend not to open are generally dead or simply stuffed with mud. However , at times they can be simply stubborn, therefore it is truly worth trying to pry open and examine those not opened ones prior to discarding.
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