Subscriber club Reader offers More Good Food. Sign in. Back to Recipes Pumpkin recipes Butternut squash See more. Back to Recipes Chicken slow cooker Veggie slow cooker See more. Back to Recipes Cheesecakes Cookies See more. Back to Recipes Family meals One-pot recipes See more. Back to Recipes Quick and healthy Quick vegetarian See more. Back to Recipes Vegetable soups Healthy soups See more.
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Transfer your fresh mussels to a clean bowl or storage container. Then, take a damp cloth and lay it over the mussels. Chill the mussels until you're ready to eat them, usually within 1 or 2 days.
Part 2. Put the mussels into a colander and rinse them with cold water. Once you're ready to eat the mussels, take them out of the fridge and transfer them to a colander in the sink. Run cold water onto them to get rid of dirt or seaweed that's stuck on the shells.
Discard open or cracked shells so you're left with fresh mussels that are safer to eat. Pull the beard from the side of the shells. You may see a little cluster of hairs between the shells of a mussel. To debeard the mussel, hold the mussel firmly in 1 hand and use your other hand to pull the beard firmly away from the shell.
You might find it easier to hold onto the beard if you pinch it between a kitchen towel before you pull. Slide a knife between the shells to shuck a mussel. Hold a mussel in your non-dominant hand so the narrow end points between your thumb and forefinger. Take a small knife and slide the blade horizontally between the shells near the curved bottom of the mussel.
Then, keep the blade horizontal between the shells and carefully slide it up along the straight side of the mussel to the hinge of the shell. Pull off the top shell and slide the knife around the sides of the flesh. Some of the mussel might still be connected to the top shell.
Use your knife to cut the thin strip that's connected so you can remove the top and throw it away. Then, slip the knife under the mussel and run it around the sides so you cut any connective tissue that's holding it to the bottom shell. Discard mussels that are milky or smelly. Check the mussels once you open them to see if they look plump and are covered with a clear liquid. It's fine if the liquid is light gray, but it shouldn't look slimy. The mussels should smell fresh like the sea, but if they smell bad, throw them out.
Part 3. Add a squirt of lemon juice or a few herbs if you want to add a fresh taste. Although mussels are fantastic on their own, give them a little zip by squeezing a few drops of lemon juice on them. You can also add a bold, fresh flavor by sprinkling a couple of leafy herbs, such as cilantro or parsley on the mussel.
Drizzle hot sauce or dressing for a burst of flavor. For a simple way to boost the mussel's flavor, add a few drops of hot sauce onto the flesh. You could also use a little drizzle of your favorite dressing to give the shellfish a rich flavor.
Keep the mussel on the bottom shell and tip the flesh into your mouth. When you're ready to eat a mussel, hold the narrow part of the bottom shell and place it in front of your mouth.
Open your mouth and tilt the shell so the mussel slides into your mouth. Then, chew the mussel a few times before you swallow. Don't eat raw mussels if you're pregnant or have a compromised immune system. Mussels are considered bad if they are tough. Mussels that are opened during the preparation period are acceptable. However, if they remain closed without any signs of movement during the entire process, discard them as they have long been dead already. They must be alive before cooking to prevent their toxins from building up and accelerating the spoilage rate.
Mussels get their food from the sea by a filter-feeding system. Therefore, their food may come with dirt when they let it enter their shells.
This is why they become increasingly toxic the longer you put them off for preparation and cooking. However, you should make sure they are alive when you freeze them. Perform the steps above to ensure that no bad mussel will be mixed in with the batch. After that, clean each of them so there will be lower chances of contamination before you eat them.
Place them in a container and cover them with a damp towel or cloth. This will keep the moisture out while maintaining the optimal temperature. Never place the mussels inside airtight or plastic containers because this will kill them off more quickly than intended.
If they get killed faster, they will also spoil faster. Red Tide is rampant during this time of the year, and you are more likely to suffer from seafood poisoning or even worse. Also, the relatively high temperatures can easily contribute to faster food spoilage. Mussels are considered one of the species at the bottom of the food chain.
Despite their nutritional value, you run the risk of developing infections because of what the mussels eat during their lifetime.
To be safe, avoid them even if they are well-cooked. After having read the details above, the answer is still yes, you can eat raw mussels, but you need to properly prepare them with an acid marinade.
However, look out for signs of bad mussels for your safety. Mussels spoil relatively fast. The spoilage rate goes even higher if the mussels are not properly picked and prepared. Get them alive and prepare them alive as much as possible.
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