March 7, 2002

Mussels can be prepared in a myriad of ways, since they tend to soak up flavors much as chicken does. They can be prepared very simply, or they can be used in complex recipes. Many of the most interesting recipes are ethnic, where presentation is often an integral part of the success of the dish.

Handling: Great Eastern Mussels sold in supermarkets always have a lot tag and an expiration date. The average shelf-life for their product is 9 - 14 days. The mussel bag has holes in it so the live mussels can breathe; the bag should always be stored over ice in a plastic bag for maximum shelf-life. The way to know if a mussel is not fit to eat is when the shell is open and you squeeze it closed, it does not stay closed. After they are cooked, if a shell does not open, it should be discarded.

Presentation: The most common presentation for mussels is in the shell. The other two methods that are common are fully shucked mussels which are great for stews, chowders and salads and on the half shell (usually served with a sauce), which is a popular method used to serve mussels in Europe.

Techniques: When you steam mussels, always cook them on high heat - do not simmer; what is important to remember is that they are done when they open. A way to ensure even cooking (so the ones on the bottom are not overdone) is to shake or stir the pan periodically during the cooking process.